Search

  • main dish
  • breakfast
  • dessert
  • Salads & Sides
  • Snacks & Appetizers
  • vegan
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Dietitian Debbie Dishes

Dishing Up Healthy, Vegetarian Eats

  • Meet Debbie
    • Work with Me
    • Privacy Policy
  • Recipes
    • Main Dishes
    • Breakfast
    • Desserts
    • Beverages
    • Salads & Sides
    • Snacks & Appetizers
    • gluten-free
    • vegan
  • nutrition
  • Spring

gluten-free main dish

Pesto Spaghetti Squash with Roasted Tomatoes

Jump to Recipe·Print Recipe

Pesto Spaghetti Squash and Roasted TomatoesAs Labor Day marks the unofficial start of all things fall, I thought it would be a great time to share this delicious recipe for pesto spaghetti squash with roasted tomatoes. The reason this dish is perfect for just this time of year is that you can still take advantage of some of the last tomatoes and basil of the season while also utilizing some of the first winter squash on the market. 

Tomato Basil PicThe roasting time for this recipe is the longest step. After that, everything comes together really quickly. It took me a little while to warm up to spaghetti squash, but now I love using it in recipes like this in place of regular pasta. Not only does it make the recipe gluten free, but lower carb as well. For my fellow vegetarians who are looking to make this dish, make sure to look for a veg-friendly parmesan cheese as it usually isn’t vegetarian. Most all imported cheeses use animal rennet so look for a local cheese instead. The label should list a vegetable or microbial rennet on the ingredient list. 

This pesto spaghetti squash with roasted tomatoes is great when served with some sliced vegan Italian sausage!

Print
Pesto Spaghetti Squash and Roasted Tomatoes

Pesto Spaghetti Squash with Roasted Tomatoes

  • Author: Deborah Davis
  • Prep Time: 1 hour
  • Cook Time: 45 mins
  • Total Time: 1 hour 45 mins
  • Yield: 2
  • Category: Main Dish
  • Cuisine: Gluten Free
Print
Pin

Description

Savor the last of summer’s tomatoes in this pesto spaghetti squash with roasted tomatoes dish that is not only delicious but gluten free!


Ingredients

  • 1 spaghetti squash
  • 1 pint cherry tomatoes
  • 1 teaspoon dried oregano
  • 1 ounce parmesan cheese
  • 1/4 cup salted cashews
  • 1 1/2 cups packed fresh basil leaves
  • 1/4 cup + 1 tablespoon olive oil
  • 4–5 cloves garlic
  • Dash of salt
  • Dash of ground black pepper

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Cut the spaghetti squash in half lengthwise and place the two halves cut side down on a baking sheet. Bake for 40-45 minutes or until easily pierced with a fork.
  3. Cut the cherry tomatoes in halves and spread in a single layer on a baking sheet. Add the garlic cloves as well. Drizzle with the 1 tablespoon of olive oil and the dried oregano. Bake for 40-50 minutes or until the tomato skins begin to blister.
  4. To make the pesto, add the parmesan, cashews, basil, 1/4 cup olive oil, roasted garlic cloves, salt and pepper to a food processor and puree until smooth.
  5. Scrape the insides of the cooked spaghetti squash out of the skin into a medium sized mixing bowl. Add 1/4 cup of the pesto to the squash and stir to coat.
  6. Divide squash into two servings and evenly divide the roasted tomatoes between the two. Serve with additional parmesan cheese if desired.

Nutrition

  • Serving Size: 1/2 Recipe
  • Calories: 497 kcals
  • Sugar: 10.8 g
  • Sodium: 319 mg
  • Fat: 40 g
  • Saturated Fat: 7.5 g
  • Unsaturated Fat: 32.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 28.9 g
  • Fiber: 6.3 g
  • Protein: 12.4 g
  • Cholesterol: 9.6 mg

Did you make this recipe?

Tag @dietitiandebbie on Instagram and hashtag it #dietitiandebbie

Pesto Spaghetti Squash and Roasted Tomatoes


3 Comments

Sign up for my newsletter!

FREE healthy 7-day vegetarian meal plan when you sign up!

« Beet, Carrot, and Mint Juice
Vegan Oatmeal Pecan Pancakes »

Comments

  1. Lauren @ Eating with a Purpose says

    September 8, 2015 at 12:23 pm

    Yum- I have half a jar of homemade pesto leftover- I think this may just be the perfect use of it- love spaghetti squash!!

    Reply
  2. Katie @ Mom to Mom Nutrition says

    September 8, 2015 at 7:05 pm

    I love using spaghetti squash in spaghetti recipes. I have to try your version with a pesto sauce. Genius!

    Reply
  3. Jessica @ Nutritioulicious says

    September 9, 2015 at 2:18 am

    Love roasted tomatoes and those look perfect. Just came back from Genoa, which I never knew was the home of pesto!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Me

I’m Debbie, the Registered Dietitian and writer behind this blog where you’ll find healthy, seasonal, vegetarian recipes! I believe that healthy eating and good nutrition shouldn’t be complicated so let me make it a little easier for you.

Search

Subscribe to my newsletter!

FREE healthy 7-day vegetarian meal plan when you sign up!

Quick and Easy Dinner Ideas

Spring Recipes

lemon raspberry smoothie

Lemon Raspberry Smoothie

White Bean Pesto Salad with Arugula

White Bean Pesto Salad with Arugula

Vegan Lemon Blueberry Baked Oatmeal

Vegan Lemon Blueberry Baked Oatmeal

vegan broccoli cheddar quiche

Vegan Broccoli Cheddar Quiche

strawberry spinach salad with lemon poppyseed dressing

Strawberry Spinach Salad with Lemon Poppyseed Dressing

Strawberry Rhubarb Overnight Oats | Healthy, Easy Breakfast that is perfect for busy weeks!

Overnight Oats with Strawberry Rhubarb Compote

Search

Copyright © 2022 · Divine theme by Restored 316

Copyright © 2022 · Divine Theme on Genesis Framework · WordPress · Log in · PRIVACY POLICY