Spaghetti Squash with Roasted Tomato Pesto is a delightful and nutritious dish that combines the unique texture of spaghetti squash with the rich, vibrant flavors of roasted tomato pesto. This meal offers a healthy alternative to traditional pasta dishes, making it a popular choice among those seeking lower-carb or gluten-free options without sacrificing taste.
The star of the dish, spaghetti squash, is a type of winter squash known for its flesh that, when cooked, pulls apart into strands resembling spaghetti. It provides a mild, slightly sweet flavor and a pleasingly tender bite. The squash is typically baked or microwaved until tender, then shredded into strands using a fork. This vegetable base serves as a canvas for the robust pesto, adding both a unique texture and nutritional benefits, such as being rich in vitamins and fiber.
What are the Benefits of Spaghetti Squash with Roasted Tomato Pesto?
Spaghetti Squash with Roasted Tomato Pesto offers a myriad of advantages and benefits, making it a standout dish for both health-conscious individuals and food enthusiasts. One of the primary advantages is its nutritional profile. Spaghetti squash is low in calories and carbohydrates, making it an excellent alternative to traditional pasta for those looking to manage their weight or reduce their carbohydrate intake. It is also rich in vitamins and minerals, particularly vitamin A, vitamin C, and potassium, which support immune function, skin health, and cardiovascular health. The fiber content in spaghetti squash aids in digestion and helps maintain a feeling of fullness, which can be beneficial for weight management.
The roasted tomato pesto not only enhances the flavor of the dish but also contributes additional health benefits. Tomatoes are packed with antioxidants, including lycopene, which has been linked to a reduced risk of certain cancers and heart disease. Roasting tomatoes can increase the bioavailability of lycopene, making it easier for the body to absorb. The pesto also contains fresh basil, garlic, nuts, and olive oil, all of which offer their own health benefits. Basil is known for its anti-inflammatory properties and high levels of vitamin K, which is essential for bone health. Garlic is celebrated for its immune-boosting properties and cardiovascular benefits, while nuts provide healthy fats and protein. Olive oil, a staple of the Mediterranean diet, is rich in monounsaturated fats that promote heart health and reduce inflammation.
Welcome To My Kitchen! Let’s Make Spaghetti Squash with Roasted Tomato Pesto!
Step1:
To make the pesto: In a food processor, combine basil, parsley, Parmesan, almonds, garlic, vinegar, salt, and pepper. Pulse until coarsely chopped. While the processor is running, slowly add olive oil until well combined. Then add water and pulse again until mixed.
Step2:
For the squash and vegetables: Preheat your oven to 400°F (200°C). Line a baking sheet with foil.
Step3:
Cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves cut-side down in a microwave-safe dish with water. Microwave until the flesh is fork-tender, about 15 minutes.
Step4:
In a large bowl, toss the halved grape tomatoes with olive oil, salt, and pepper. Spread them on the prepared baking sheet and roast until soft, about 10-12 minutes. Once done, add the rinsed beans to the tomatoes and mix well.
Step5:
Scrape the cooked squash flesh into the bowl with the tomatoes and beans. Divide the mixture onto 4 plates. Top each portion with a generous serving of the almond pesto sauce.
Spaghetti Squash with Roasted Tomato Pesto is a testament to how wholesome, simple ingredients can come together to create a dish that is both nutritious and delectable. As a seasoned culinary professional, I have tested and refined this recipe to ensure it delivers on both flavor and health benefits. Whether you’re looking for a lighter alternative to pasta, a gluten-free option, or simply a delicious way to enjoy more vegetables, this dish is sure to satisfy. I invite you to try this recipe and experience the vibrant, comforting flavors of roasted tomato pesto paired with the unique texture of spaghetti squash.
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Spaghetti Squash with Roasted Tomato Pesto
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
When you look at a pile of spaghetti squash, it tricks your mind into thinking you’re about to enjoy a plate of pasta, but surprise! You’re getting a healthier option with fewer calories and carbs. Plus, roasting tomatoes in the oven brings out their natural sweetness.
Ingredients
Almond Pesto:
- Â Â Â Â 2 cups fresh basil leaves
- Â Â Â Â 1 cup fresh parsley leaves
-     ½ cup grated Parmesan cheese
- Â Â Â Â â…“ cup whole raw almonds
- Â Â Â Â 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:
- Â Â Â Â 1 3-pound spaghetti squash
-     ¼ cup water
- Â Â Â Â 2 pints grape tomatoes, halved
- Â Â Â Â 1 tablespoon extra-virgin olive oil
-     ¼ teaspoon kosher salt
-     ¼ teaspoon ground pepper
- Â Â Â Â 1 cup canned cannellini beans, rinsed
Instructions
Step1:
- To make the pesto: In a food processor, combine basil, parsley, Parmesan, almonds, garlic, vinegar, salt, and pepper.
- Pulse until coarsely chopped. While the processor is running, slowly add olive oil until well combined. Then add water and pulse again until mixed.
Step2:
For the squash and vegetables: Preheat your oven to 400°F (200°C). Line a baking sheet with foil.
Step3:
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Place the halves cut-side down in a microwave-safe dish with water.
- Microwave until the flesh is fork-tender, about 15 minutes.
Step4:
- In a large bowl, toss the halved grape tomatoes with olive oil, salt, and pepper.
- Spread them on the prepared baking sheet and roast until soft, about 10-12 minutes.
- Once done, add the rinsed beans to the tomatoes and mix well.
Step5:
- Scrape the cooked squash flesh into the bowl with the tomatoes and beans.
- Divide the mixture onto 4 plates. Top each portion with a generous serving of the almond pesto sauce.
Equipment
AMZCHEF Smoothie Countertop Blender
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Caraway Non-Stick Ceramic Baking Sheet
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300 Vegan/Plant Based Recipe Cook Book
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- Â Â Â Â You can prepare the pesto ahead of time and store it in the refrigerator for up to 5 days.
- Â Â Â Â Leftovers can be turned into a delicious pesto-turkey sandwich for lunch. Spread leftover pesto on toasted whole-wheat bread, add sliced deli turkey, lettuce, and tomato slices.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
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My pesto isn’t smooth enough. What should I do?
Ensure you’re adding the olive oil slowly while the processor is running. If it’s still not smooth, you can add a bit more water or olive oil to achieve a creamier consistency.
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The tomatoes aren’t roasting evenly. How can I fix this?
Make sure the tomatoes are evenly coated in olive oil and spread out on the baking sheet in a single layer without overcrowding. This allows for even roasting. You can also stir them halfway through the roasting time.
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My spaghetti squash is watery. What went wrong?
If the squash is too watery, it might have been overcooked. After microwaving, let the squash cool slightly and then gently press the strands with a paper towel to remove excess moisture.
