Pesto Spaghetti Squash with Roasted Tomatoes
Ingredients
Spaghetti squash
- 1 medium or two small spaghetti squash about 1500g
- Salt and pepper
Pesto
- 3/4 cup pumpkin seeds pepitas, 85g
- 2 cloves of garlic
- 2 tbsp nutritional yeast
- 1 tbsp light miso paste
- 1 tbsp lemon juice
- 2 cup lightly packed basil or a mix of basil and parsley 35 g total
- 1 cup spinach 25g
- 1/3 cup olive oil
- Salt
Roasted tomatoes
- 2 cups grape or cherry tomatoes halved (300g)
- 1 tbsp balsamic vinegar
- 2 tsp olive oil
- 1/4 tsp thyme
- 1/4 tsp oregano
- Salt and pepper
Preparation
Preheat the oven to 425 F and cut the spaghetti squash in half lengthwise after trimming the ends, then scoop out the seeds with a spoon.
Season the inside of the squash with salt and pepper, place cut-side down on a sheet pan, and roast for 30-45 minutes until easily pierced with a knife, avoiding overcooking to prevent mushiness.
Allow the squash to cool slightly, then use a fork to scrape out the noodle-like strands and optionally drain in a colander for 5 minutes to remove excess water.
For the pesto, add pumpkin seeds, garlic, nutritional yeast, miso paste, lemon juice, basil, parsley, and spinach to a food processor, pulse to combine, then with the machine running, slowly add olive oil and blend until smooth, seasoning with salt to taste.
When the squash is more than halfway done roasting, prepare the tomatoes by halving them and placing on a baking sheet lined with parchment paper, then add balsamic vinegar, olive oil, thyme, oregano, salt, and pepper.
Roast the tomatoes until softened and caramelized, then toss the spaghetti squash strands with the pesto and top with the roasted tomatoes before serving.
