Spaghetti Squash

By Ellie

6 Person

45 Minutes

400 Calories

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.

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

Method

01

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.
02

Add water to the pesto in the food processor; pulse to combine.
03

To prepare squash & vegetables: Preheat oven to 400°F. Line a rimmed baking sheet with foil.
04

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.
05

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.
06

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.

Related Tags

Spaghetti Squash

3.8

( By Ellie )

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

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

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