Sun-Dried Tomato Spaghetti Squash
Ingredients
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1 Parsley, chopped
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1/4 cup Crumbled goat cheese
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Pepper
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Salt
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1/3 cup Olive oil
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1/4 cup Toasted pine nuts
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2 cloves Garlic
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1 cup Basil
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1 cup Sun-dried tomatoes
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1 tbsp. Olive oil
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1 Large spaghetti squash
Caramelized Onions
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1/4 tsp. Salt
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1 Large onion
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1 tbsp. Olive oil
Method
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01Spaghetti Squash: Preheat your oven to 400 degrees F and line a baking sheet with parchment paper. Cut your squash in half lengthwise, remove seeds, and brush the flesh with olive oil. Place your squash face down on your baking sheet, and place in the oven for 40-50 minutes, or until tender. Once cooled, take a fork and begin to scrape out your squash. It should scrape rather easy, and resemble spaghetti. (If your squash is too hard to scape, it needs to be cooked longer). While the squash cooks, prepare the rest of the ingredients.
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02Sun-dried tomato pesto: Place your sun-dried tomatoes, basil, garlic, toasted pine nuts, and olive oil in a food processor. Pulse until a paste form. Add salt and pepper to taste.
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03Caramelized onions: Heat 1 tbsp olive oil in a large saucepan. Chop your onion and add it to the pan with the salt on medium-low heat. Cook for 15-20 minutes, mixing every few minutes.
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04Assemble: Add half of your sun-dried tomato pesto to the pan on medium heat. Cook for 2 minutes. Add your squash and mix until everything is well combined. Add more pesto if needed, or reserve the rest for another time. Top with fresh chopped parsley and crumbled goat cheese.
