Spaghetti Squash PT45M https://img1.recipesrun.com/201907/2019/1106/f0/b/403308/300x200x90.jpg 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. 6 servings Ingredients: 1 cup canned cannellini beans, rinsed ¼ tsp. ground pepper ¼ tsp. kosher salt 1 tbsp. extra-virgin olive oil 2 pints grape tomatoes, halved ¼ cup water 1 3-pound spaghetti squash ¼ cup water ¼ cup extra-virgin olive oil ¼ tsp. ground pepper ¼ tsp. kosher salt 1½ tbsp. red-wine vinegar 1 clove garlic ⅓ cup whole raw almonds ½ cup grated Parmesan cheese 1 cup fresh parsley leaves 2 cups fresh basil leaves