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

Spaghetti Squash

3.7

( By Ellie )

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.

01 Information

Grade easy
Serving 6 servings
Calorie 400 Kcal
Prep Time 25 Mins
Cook Time 20 Mins
Total Time 45 Mins

02 Ingredients

Spaghetti Squash & Vegetables
- 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
Almond Pesto
- 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

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03 Method

Step 1

To prepare pesto: Pulse basil, parsley, Parmesan, almonds, garlic, vinegar and ¼ teaspoon each salt and pepper in a food processor until coarsely chopped, scraping down the sides. With the motor running, add ¼ cup oil; process until well combined.
Step 2

Add water to the pesto in the food processor; pulse to combine.
Step 3

To prepare squash & vegetables: Preheat oven to 400°F. Line a rimmed baking sheet with foil.
Step 4

Halve squash lengthwise and scoop out the seeds. Place cut-side down in a microwave-safe dish and add water. Microwave on High until the flesh can be easily scraped with a fork, about 15 minutes.
Step 5

Meanwhile, toss tomatoes with oil, salt and pepper in a large bowl. Transfer to the prepared baking sheet. Roast until soft and wrinkled, 10 to 12 minutes. Remove from the oven. Add beans and stir to combine.
Step 6

Scrape the squash flesh into the bowl and divide among 4 plates. Top each portion with some of the tomato-bean mixture and about 3 tablespoons pesto sauce.

04 Author

Ellie

1078 Recipes

Spaghetti Squash

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