{"id":8547,"date":"2025-11-10T17:59:29","date_gmt":"2025-11-10T17:59:29","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=8547"},"modified":"2025-11-11T20:50:59","modified_gmt":"2025-11-11T20:50:59","slug":"pesto-spaghetti-with-roasted-tomatoes","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/pesto-spaghetti-with-roasted-tomatoes\/","title":{"rendered":"Pesto Spaghetti Squash with Roasted Tomatoes"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Pesto Spaghetti Squash with Roasted Tomatoes<\/span><\/h2>\n
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A delicious way to eat spaghetti squash.<\/span><\/div>\n
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Prep Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Jessica Potts<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> large (about 4-5lb)<\/span> spaghetti squash<\/span> seeded and halved lengthwise<\/span><\/li>
  • 1<\/span> lb<\/span> grape tomatoes<\/span><\/li>
  • 2<\/span> medium cloves<\/span> garlic<\/span><\/li>
  • 1<\/span> jar<\/span> pesto<\/span> store-bought (or home-made – see below)<\/span><\/li>
  • olive oil<\/span> for roasting vegetables, and adding at the end.<\/span><\/li>
  • salt and pepper <\/span> to taste<\/span><\/li>
  • Parmesan cheese<\/span> to taste<\/span><\/li><\/ul><\/div>

    <\/span>Home-made Pesto<\/span><\/h4>
    • \u2153<\/span> cup<\/span> raw nuts<\/span> (walnuts, pine nuts, almonds, pecans, etc…)<\/span><\/li>
    • \u00be<\/span> cup<\/span> freshly grated Parmesan cheese<\/span><\/li>
    • 2-4<\/span> Tbsp<\/span> olive oil<\/span><\/li>
    • 1<\/span> large bunch <\/span> fresh basil<\/span> leaves onlym washed and dried<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Preheat oven to 400\u2109.<\/span><\/div><\/li>
      • Place the seeded spaghetti squash, cut side up, on a baking sheet, and rub with oil.<\/span><\/div><\/li>
      • Bake until tender and just beginning to brown on the edges, about 40 minutes.<\/span><\/div><\/li>
      • Reduce oven temperature to 350\u2109.<\/span><\/div><\/li>
      • Place tomatoes on the baking sheet. Drizzle with olive oil and season with salt and pepper.<\/span><\/div><\/li>
      • Bake tomatoes until they begin to shrivel and become juicy.<\/span><\/div><\/li>
      • If using home-made pesto, while spaghetti squash and tomatoes are baking, make the pesto (see below).<\/span><\/div><\/li>
      • 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.<\/span><\/div><\/li>
      • Top with the roasted tomatoes, and more Parmesan cheese, salt and pepper to taste.<\/span><\/div><\/li><\/ul><\/div>

        <\/span>Home-made Pesto<\/span><\/h4>
        • In a food processor, combine garlic, nuts, and Parmesan cheese. Pulse 5-6 times, until mixture is coarse.<\/span><\/div><\/li>
        • Add basil leaves, and pulse a few more times.<\/span><\/div><\/li>
        • 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. <\/span><\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n\n<\/div><\/div>\n\n\n

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