Spaghetti Squash with Pesto and Roasted Tomatoes -

The strands of spaghetti squash are combined with roasted tomatoes and pesto in this dish to make a great light alternative to pasta that is just bursting with flavor!

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  • Rating:   5
  • Prep.:  15 min
  • Serves: 4
  • Cook Time:  60min

Ingredients

  • 1 Medium Sized Spaghetti Squash
  • 1/2 Cup Pesto Sauce
  • 3 Large Tomatoes, chopped roughly
  • 1 Clove Garlic, peeled and minced
  • 2 Sprigs Fresh Oregano
  • 1 Tbsp. Vegetable oil
  • 1 Tbsp. Balsamic Vinegar
  • Salt and Pepper to taste

Preparation

  1. Preheat the oven to 420 F (215 C).
  2. Place squash on a baking sheet and pierce holes all around it using a fork or a sharp knife. At the same time roast the tomatoes. On a separate baking sheet lined with parchment paper combine the chopped tomatoes with the garlic, oregano, vegetable oil, balsamic vinegar and a large pinch of salt and pepper. Place both baking sheets in the oven. Remove the tomatoes after 45 minutes. At that point check on the squash, if it’s soft when you press on the skin it is ready to be removed. If not, bake for another 15-30 minutes (this depends on the size of squash you are using).
  3. When the squash has cooled, use a sharp knife to cut it in half. Remove and discard the seeds. Using a fork, scrape the inside of the squash out into strands and place directly into a skillet on the stove over medium high heat.
  4. Toss in the pesto and roasted tomatoes. Add salt and pepper if necessary.


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