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
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
Directions
Instructions Checklist
Step 1 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. Step 2 Mix the pesto with water in a food processor. Pulse to combine. Step 3 Prepare squash and vegetables by heating oven to 400°F. Line a baking sheet with foil. Step 4 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. Step 5 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. Step 6 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 Exchanges 1 1/2 starch, 1 vegetable, 1/2 lean meat, 4 1/2 fat
