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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.

Source: EatingWell Magazine, January/February 2017

Gallery

Read the full recipe after the video.
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Ingredients

Almond Pesto
Spaghetti Squash & Vegetables

Directions

Instructions Checklist
  • 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.

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

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

  • 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.

  • 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.

  • 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.

Tips

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

400 calories; protein 12.2g; carbohydrates 37.2g; dietary fiber 10.4g; sugars 11.8g; fat 26.4g; saturated fat 4.4g; cholesterol 7.8mg; vitamin a iu 3779.5IU; vitamin c 47.3mg; folate 140.4mcg; calcium 262mg; iron 3.8mg; magnesium 97.8mg; potassium 1020.2mg; sodium 498.5mg.
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