Food & Recipe

Spaghetti Squash with Roasted Tomatoes and Beans & Almond Pesto

Your brain may think you are about to eat spaghetti squash, but in reality, this healthy recipe offers a lot of calorie and carb reductions. To make tomatoes taste sweet, heat them in the oven.

Ingredients

Almond pesto
Spaghetti Squash & Vegetables

Directions

Instructions Checklist
  • Pesto can be made by pulsing basil, Parmesan and almonds with 1/4 teaspoon each of salt and pepper in a food processer until it is coarsely chopped. Add 1/4 cup oil to the motor and process until combined.
  • Mix the pesto with water in a food processor. Pulse to combine.
  • Prepare squash and vegetables by heating oven to 400°F. Line a baking sheet with foil.
  • Cut the squash in half lengthwise. Then scoop out the seeds. Add the cut side down to a microwave-safe bowl and water. For about 15 minutes, microwave on High until the flesh is easily scraped with forks.
  • In a large bowl, combine oil, salt, and pepper. Transfer the tomatoes to the baking sheet. Bake for 10-12 minutes or until the edges are wrinkled and soft. Take out of the oven. Mix in the beans.
  • Divide the squash flesh between 4 plates. Each portion should be topped with some tomato-bean mixture, and 3 tablespoons pesto sauce.

Tips

Make ahead: For up to 5 days, refrigerate pesto (Step 1).

Tips: Make pesto-turkey sandwiches with leftovers. Spread 1 Tbsp. Spread leftover pesto on two slices of whole-wheat bread. Add 3 oz. Top with 3 oz. of sliced deli turkey, 2 lettuce leafs and 2 tomato slices.

Nutrition Facts

Serving Size: 1/2 cup each Exchanges1 1/2 starch, 1 vegetable, 1/2 lean meat, 4 1/2 fat

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