Pesto Spaghetti Squash with Roasted Tomatoes

• Vegetarian
• Gluten free

• Produce

  • 1 large bunch Basil
  • 3 medium cloves Garlic
  • 1 lb Grape tomatoes
  • 1 Spaghetti squash, seeded and halved (about 4-5 lbs, large

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/3 cup Nuts, raw

• Dairy

  • 3/4 cup Parmesan cheese

Found on ahappyfooddance.com

Ingredients

• 1 large spaghetti squash, seeded and halved (about 4-5 lbs)
• 1 pound grape tomatoes
• 3 medium cloves of garlic
• ⅓ cup raw nuts (I used walnuts, but you could use pine nuts, almonds, pecans, etc...)
• ¾ cup freshly grated Parmesan cheese
• 1 large bunch of basil, leaves only, washed and dried
• 2-4 tablespoons olive oil, plus more for roasting vegetables
• salt and pepper, to taste

Directions

• Preheat oven to 400 degrees.
• Place the spaghetti squash, halves cut side up, on a baking sheet and rub with olive oil.
• Bake until tender and just beginning to brown on the edges, about 40 minutes.
• Reduce the oven to 350 degrees.
• Drizzle tomatoes with olive oil and season with salt and pepper.
• Bake until tomatoes begin to shrivel and become juicy.
• While spaghetti squash and tomatoes, in a food processor combine garlic, nuts and Parmesan cheese. Pulse 5-6 times until mixture is coarse.
• Add basil leaves, and pulse a few more times.
• Slowly drizzle olive oil into the mixture with food processor running until pesto starts to come together. Season with salt and pepper and set aside.
• Once the spaghetti squash has baked, allow the squash to cool slightly. If liquid has collected in the center, drain it off, then scrape out the insides with a fork and separate into spaghetti strands and place in a large bowl. In the bowl with the spaghetti squash, add the pesto and toss until combined.
• Top with the roasted tomatoes and more Parmesan cheese, salt and pepper if desired.