Spaghetti squash tricks your brain into thinking you're eating a serving of eggy noodles, when in fact, you get a nice calorie and carb savings in this healthy recipe. Giving tomatoes a stint in a hot oven makes them candy-sweet.
Almond Pesto
2 cups fresh basil leaves
1 cup fresh parsley leaves
½ cup grated Parmesan cheese
⅓ cup whole raw almonds
1 clove garlic
1 ½ tablespoons red-wine vinegar
¼ teaspoon kosher salt
¼ teaspoon ground pepper
¼ cup extra-virgin olive oil
¼ cup water
Spaghetti Squash & Vegetables
1, 3-pound spaghetti squash
¼ cup water
2 pints grape tomatoes, halved
1 tablespoon extra-virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon ground pepper
1 cup canned cannellini beans, rinsed
To prepare pesto: Pulse basil, parsley, Parmesan, almonds, garlic, vinegar and 1/4 teaspoon each salt and pepper in a food processor until coarsely chopped, scraping down the sides. With the motor running, add 1/4 cup oil; process until well combined.
Add water to the pesto in the food processor; pulse to combine.
To prepare squash & vegetables: Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil.
Meanwhile, toss tomatoes with oil, salt and pepper in a large bowl. Transfer to the prepared baking sheet. Roast until soft and wrinkled, 10 to 12 minutes. Remove from the oven. Add beans and stir to combine.
Scrape the squash flesh into the bowl and divide among 4 plates. Top each portion with some of the tomato-bean mixture and about 3 tablespoons pesto sauce.
