Spaghetti Squash with Pesto and Tomatoes
A healthy, colorful dish bursting with fresh flavors. Roasted spaghetti squash, homemade pesto, and juicy cherry tomatoes create a satisfying and lighter alternative to traditional spaghetti.
Ingredients
- 1 medium spaghetti squash about 3 pounds
- 1 1/2 cups cherry tomatoes halved
- 1/2 cup homemade or store-bought basil pesto
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: grated Parmesan cheese red pepper flakes, fresh basil
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Carefully slice the spaghetti squash in half lengthwise.
- Scoop out the seeds and stringy pulp. Drizzle the cut sides with 1 tablespoon of olive oil and sprinkle with half the salt and pepper. Place the squash cut-side down on the baking sheet.
- Roast the squash for 35-45 minutes, or until tender. Let it cool for 5 minutes, then use a fork to scrape the flesh into “noodles.” Transfer to a large bowl.
- Toss the cherry tomatoes with the remaining olive oil, salt, and pepper. Spread on the baking sheet and roast for 10-12 minutes.
- Add the pesto to the spaghetti squash noodles and toss. Gently fold in the roasted tomatoes. Taste and adjust seasoning.