Spaghetti Squash PT45M https://img1.recipesrun.com/201907/2019/1106/f0/b/403308/300x200x50.jpg 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

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.

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Spaghetti Squash

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
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 Ellie
1078 Recipes
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