Description
Spaghetti Squash with Pesto and Roasted Cherry Tomatoes
Ingredients
1 medium spaghetti squash
1 pint cherry tomatoes
2 tbsp olive oil
½ cup basil pesto (store-bought or homemade)
Fresh basil leaves, for garnish
Salt and black pepper, to taste
Optional: grated Parmesan cheese
Directions
Prepare the Squash:
Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove the seeds, and brush the insides with 1 tbsp olive oil. Season with salt and pepper. Place cut-side down on a baking sheet and bake for 40 minutes until tender.
Roast the Tomatoes:
On another baking sheet, toss the cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Roast alongside the squash for 20-25 minutes until the tomatoes are soft and slightly blistered.
Shred the Squash:
Once cooked, use a fork to scrape the squash flesh into spaghetti-like strands.
Assemble the Dish:
Divide the squash onto plates. Top with a generous dollop of pesto and the roasted cherry tomatoes.
Garnish and Serve:
Garnish with fresh basil leaves, a sprinkle of Parmesan (optional), and a crack of black pepper.
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 4
Calories: ~200 kcal per serving
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Step-by-Step Guide
1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper for easy cleanup.
2. Carefully cut the spaghetti squash in half lengthwise using a sharp chef’s knife. A stable cutting board is essential. Scoop out the seeds and stringy pulp with a spoon.
3. Brush the cut sides of the squash with one tablespoon of olive oil and season generously with salt and pepper. Place the halves cut-side down on one of the prepared baking sheets.
4. On the second baking sheet, toss the cherry tomatoes with the remaining tablespoon of olive oil, salt, and pepper.
5. Place the squash in the oven. After 15-20 minutes, add the tray of tomatoes to the oven. Roast both for another 20-25 minutes. The squash is done when you can easily pierce the skin with a fork, and the tomatoes should be soft and blistered.
6. Let the squash cool for 5-10 minutes until manageable to handle. Then, use a fork to scrape the flesh from the skin, creating long, spaghetti-like strands.
7. In a large bowl, gently toss the warm squash strands with the pesto until evenly coated. This allows the squash to absorb the pesto’s flavor.
Serving Suggestions
This versatile dish can be served warm, at room temperature, or even cold. For a heartier meal, top with grilled chicken, shrimp, or white beans. Serve it alongside a simple green salad with a lemon vinaigrette for a complete, nutritious dinner. It also makes an excellent packed lunch.
How-to Summary
Roast halved spaghetti squash and cherry tomatoes. Shred the squash into strands, toss with pesto, and top with the roasted tomatoes. Garnish with fresh basil and optional Parmesan cheese for a simple, healthy, and flavorful low-carb meal.
Frequently Asked Questions
Can I make this ahead of time? Yes. Roast the squash and tomatoes, and store them separately in airtight containers in the fridge for up to 3 days. Assemble and toss with pesto just before serving.
How do I choose a good spaghetti squash? Look for a firm squash with a smooth, pale yellow skin and no soft spots. It should feel heavy for its size.
My squash is very hard to cut. Any tips? Pierce the whole squash several times with a knife and microwave it for 3-5 minutes to soften the skin slightly before cutting. Always use caution.
Can I use a different sauce? Absolutely. Marinara, a garlic-herb olive oil, or a creamy Alfredo sauce are all delicious alternatives to pesto.
Is spaghetti squash actually low-carb? Yes. Compared to traditional pasta, spaghetti squash is significantly lower in carbohydrates and calories, making it a popular vegetable-based substitute.
Common Mistakes to Avoid
- Underseasoning the Squash: The squash flesh itself is mild. Be generous with salt and pepper before roasting to build a flavor foundation.
- Overcooking the Squash: This can make the strands mushy and watery. Roast just until tender when pierced with a fork.
- Adding Pesto to Hot Squash in the Skin: Scrape the strands out first, then toss with pesto. Adding pesto to the whole half makes it difficult to mix and can result in uneven coating.
- Skipping the Roast on Tomatoes: Roasting concentrates the tomatoes’ sweetness and adds a crucial depth of flavor that raw tomatoes cannot provide.
Conclusion
This Spaghetti Squash with Pesto and Roasted Cherry Tomatoes is more than just a recipe; it’s a gateway to healthier, vegetable-centric cooking. It proves that nutritious meals can be bursting with flavor and satisfying texture. With its simple steps and flexible nature, this dish is sure to become a reliable favorite for busy weeknights or impressing guests with a beautiful, wholesome plate.