Spaghetti Squash with Roasted Tomatoes, Beans & Almond Pesto


Looking at a tangle of spaghetti squash tricks your brain into thinking you're about to eat a serving of eggy noodles, when in fact, you get a nice calorie and carb savings in this healthy recipe. Giving tomatoes a stint in a hot oven makes them candy-sweet.


Almond Pesto

  • 2 cups fresh basil leaves

  • 1 cup fresh parsley leaves

  • ½ cup grated Parmesan cheese

  • cup whole raw almonds

  • 1 clove garlic

  • 1 ½ tablespoons red-wine vinegar

  • ¼ teaspoon kosher salt

  • ¼ teaspoon ground pepper

  • ¼ cup extra-virgin olive oil

  • ¼ cup water

Spaghetti Squash & Vegetables

  • 1 3-pound spaghetti squash

  • ¼ cup water

  • 2 pints grape tomatoes, halved

  • 1 tablespoon extra-virgin olive oil

  • ¼ teaspoon kosher salt

  • ¼ teaspoon ground pepper

  • 1 cup canned cannellini beans, rinsed


  1. To prepare pesto: Pulse basil, parsley, Parmesan, almonds, garlic, vinegar and 1/4 teaspoon each salt and pepper in a food processor until coarsely chopped, scraping down the sides. With the motor running, add 1/4 cup oil; process until well combined.

  2. Add water to the pesto in the food processor; pulse to combine.

  3. To prepare squash & vegetables: Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil.

  4. Halve squash lengthwise and scoop out the seeds. Place cut-side down in a microwave-safe dish and add water. Microwave on High until the flesh can be easily scraped with a fork, about 15 minutes.

  5. Meanwhile, toss tomatoes with oil, salt and pepper in a large bowl. Transfer to the prepared baking sheet. Roast until soft and wrinkled, 10 to 12 minutes. Remove from the oven. Add beans and stir to combine.

  6. Scrape the squash flesh into the bowl and divide among 4 plates. Top each portion with some of the tomato-bean mixture and about 3 tablespoons pesto sauce.

    Spaghetti Squash with Roasted Tomatoes Beans & Almond Pesto


To make ahead: Refrigerate pesto (Step 1) for up to 5 days.

Tips: Turn leftovers into a pesto-turkey sandwich for lunch: Spread 1 1/2 Tbsp. leftover pesto on 2 slices toasted whole-wheat bread. Top with 3 oz. sliced deli turkey, 2 lettuce leaves and 2 tomato slices.

Nutrition Facts (per serving)

400 Calories
26g Fat
37g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/2 cups each
Calories 400
% Daily Value *
Total Carbohydrate 37g 14%
Dietary Fiber 10g 37%
Total Sugars 12g
Protein 12g 24%
Total Fat 26g 34%
Saturated Fat 4g 22%
Cholesterol 8mg 3%
Vitamin A 3780IU 76%
Vitamin C 47mg 53%
Folate 140mcg 35%
Sodium 499mg 22%
Calcium 262mg 20%
Iron 4mg 21%
Magnesium 98mg 23%
Potassium 1020mg 22%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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