Pesto Spaghetti Squash with Roasted Tomatoes
A delicious way to eat spaghetti squash.
Servings: 4
Ingredients
- 1 large (about 4-5lb) spaghetti squash seeded and halved lengthwise
- 1 lb grape tomatoes
- 2 medium cloves garlic
- 1 jar pesto store-bought (or home-made – see below)
- olive oil for roasting vegetables, and adding at the end.
- salt and pepper to taste
- Parmesan cheese to taste
Home-made Pesto
- ⅓ cup raw nuts (walnuts, pine nuts, almonds, pecans, etc…)
- ¾ cup freshly grated Parmesan cheese
- 2-4 Tbsp olive oil
- 1 large bunch fresh basil leaves onlym washed and dried
Instructions
- Preheat oven to 400℉.
- Place the seeded spaghetti squash, cut side up, on a baking sheet, and rub with oil.
- Bake until tender and just beginning to brown on the edges, about 40 minutes.
- Reduce oven temperature to 350℉.
- Place tomatoes on the baking sheet. Drizzle with olive oil and season with salt and pepper.
- Bake tomatoes until they begin to shrivel and become juicy.
- If using home-made pesto, while spaghetti squash and tomatoes are baking, make the pesto (see below).
- Once the spaghetti squash has baked, allow it to cool slightly. If liquid has collected in the center, drain off, then scrape out the insides with a fork, and separate into spaghetti strands, and place in a large bowl. In the bowl, add the pesto, and toss until combined.
- Top with the roasted tomatoes, and more Parmesan cheese, salt and pepper to taste.
Home-made Pesto
- In a food processor, combine garlic, nuts, and Parmesan cheese. Pulse 5-6 times, until mixture is coarse.
- Add basil leaves, and pulse a few more times.
- Slowly drizzle olive oil into the mixture, with the food processor running, until the pesto starts to come together. Season with salt and pepper, and set aside.
