Pesto Spaghetti Squash with Roasted Tomatoes
Savor the last of summer's tomatoes in this pesto spaghetti squash with roasted tomatoes dish that is not only delicious but gluten free!
Prep Time1 hour hr
Cook Time45 minutes mins
Total Time1 hour hr 45 minutes mins
Course: Main Dish
Cuisine: Gluten-free
Servings: 2
Calories: 497kcal
- 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
Preheat the oven to 350 degrees Fahrenheit.
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.
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.
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.
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.
Divide squash into two servings and evenly divide the roasted tomatoes between the two. Serve with additional parmesan cheese if desired.
Serving: 1/2 Recipe | Calories: 497kcal | Carbohydrates: 28.9g | Protein: 12.4g | Fat: 40g | Saturated Fat: 7.5g | Polyunsaturated Fat: 32.5g | Cholesterol: 9.6mg | Sodium: 319mg | Fiber: 6.3g | Sugar: 10.8g