Pesto Spaghetti Squash - Vegetarian
The Herb-Infused Spaghetti Squash Delight brings the aromatic flavors of Italian cuisine to your table in a wholesome and nutritious manner. By incorporating the delicate, stringy textures of roasted spaghetti squash with the bold and savory elements of pesto, this dish achieves a perfect balance, further enlivened by the addition of juicy cherry tomatoes and crunchy pine nuts.
Ingrédients
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 1 cup homemade or store-bought pesto
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts, toasted
- 2 cups cherry tomatoes, halved
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil leaves, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the inside of each squash half with olive oil and sprinkle with salt and pepper.
- Place the squash halves cut side down on a baking sheet and roast for 40-45 minutes, or until the flesh is tender and easily scraped with a fork.
- While the squash is roasting, prepare the pesto if making homemade.
- Toast pine nuts in a dry skillet over medium heat until golden brown, about 3-4 minutes.
- Once the squash is cooked, allow it to cool slightly. Use a fork to scrape the flesh into strands.
- In a large bowl, toss the spaghetti squash strands with pesto, cherry tomatoes, and toasted pine nuts.
- Serve warm, garnished with grated Parmesan cheese and fresh basil leaves.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 18g | Protéines: 8g | Fat: 25g | Sucre: 6g
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