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.