Description
Spaghetti Squash with Pesto and Roasted Cherry Tomatoes
Ingredients
1 medium spaghetti squash
1 pint cherry tomatoes
2 tbsp olive oil
½ cup basil pesto (store-bought or homemade)
Fresh basil leaves, for garnish
Salt and black pepper, to taste
Optional: grated Parmesan cheese
Directions
Prepare the Squash:
Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove the seeds, and brush the insides with 1 tbsp olive oil. Season with salt and pepper. Place cut-side down on a baking sheet and bake for 40 minutes until tender.
Roast the Tomatoes:
On another baking sheet, toss the cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Roast alongside the squash for 20-25 minutes until the tomatoes are soft and slightly blistered.
Shred the Squash:
Once cooked, use a fork to scrape the squash flesh into spaghetti-like strands.
Assemble the Dish:
Divide the squash onto plates. Top with a generous dollop of pesto and the roasted cherry tomatoes.
Garnish and Serve:
Garnish with fresh basil leaves, a sprinkle of Parmesan (optional), and a crack of black pepper.
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 4
Calories: ~200 kcal per serving
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