Spaghetti Squash with Spinach Pesto and Roasted Tomatoes

May 02, 2019 By:

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Spaghetti Squash with Spinach Pesto and Roasted Tomatoes
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Tagged: Dinner Dinner. Healthy Healthy. Italian Italian. Tomatoes Tomatoes. Lifestyle Lifestyle. Squash Squash. Vegetarian Vegetarian. Pasta Dish Pasta Dish. Comfort Foods Comfort Foods. Spinach Spinach. Gluten-Free Gluten-Free. Baked Baked.
Prep:
10 minutes
Cook:
45 minutes
Serves:
4
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.

Ingredients

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Directions

  1. 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.
  2. In the meantime, add basil, spinach, olive oil, parmesan, pine nuts, and salt in a food processor and blend until somewhat smooth. Set aside.
  3. 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.
  4. 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.