- 10 minutes
- 45 minutes
For a healthier version of pasta thatâ s both wheat-free and loaded with veggies, ditch the box of angel hair and try this recipe instead.
- Preheat oven to 375 degrees. Drizzle oil on halved squash, sprinkle with a pinch of salt and pepper, then place cut side down on a baking tray and cook for 45 minutes or until the skin of the squash starts to brown.
- In the meantime, add basil, spinach, olive oil, parmesan, pine nuts, and salt in a food processor and blend until somewhat smooth. Set aside.
- When the squash is cooked, remove from the oven and allow to cool for several minutes. While it cools, place halved grape tomatoes on a separate baking sheet and place under the broiler for 5 minutes, or until tomatoes start to shrivel.
- To remove the flesh from the squash, use a fork to scrape along the sides and bottom of the halves, creating spaghetti-like strands. Transfer squash to a serving bowl or plates, top with pesto and grape tomatoes, and serve warm, adding more salt and pepper to taste.