Whole30 Spaghetti Squash with Pesto

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 3 Roma tomatoes
  • 1 Spaghetti squash, medium to large

• Condiments

  • 1/4 cup Whole 30 pesto

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

Found on afamilyfeast.com

Description

Ingredients

• 1 medium to large spaghetti squash
• 3 Roma tomatoes, seeded and diced
• ¼ cup Whole 30 Pesto (see recipe here)
• Extra virgin olive oil, optional

Directions

• Poke a few holes in the skin of the uncut spaghetti squash with a fork. Place entire uncut squash in the microwave and microwave for 8-10 minutes on high to get skin pliable enough to cut.
• Use a dish towel to remove the squash to your cutting board and cut from end to end in half.
• Remove and discard seeds.
• Place squash cut side down on a plate or platter and microwave on high for about 15 minutes, using five minute intervals. Once the squash is soft, invert and using a fork, pull and scrape the meat from the squash, finishing with a spoon to remove all flesh from shell. Discard the outer shell.
• Toss with tomatoes and pesto and serve. (Note: If your pesto is too thick, add some additional olive oil to loosen it.)
• Optional: Drizzle with olive oil before serving if desired.