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Spaghetti Squash with Pesto and Cherry Tomatoes Recipe

Italian-inspired · Main course · 60 min total

This low-carb twist on pasta uses roasted spaghetti squash strands tossed with fresh basil pesto and burst cherry tomatoes for a vibrant, healthy weeknight dinner.

Ingredients

• 1 medium spaghetti squash (about 3 lbs)
• 2 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pint cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/2 cup homemade or store-bought basil pesto
• 1/4 cup grated Parmesan cheese
• 2 tablespoons pine nuts, toasted
• Fresh basil leaves for garnish

Instructions

1. Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle cut sides with 1 tablespoon olive oil, season with salt and pepper. Place cut-side down on a baking sheet. Roast 35-40 minutes until tender. Let cool slightly, then use a fork to scrape out strands into a bowl.
2. While squash roasts, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add cherry tomatoes cut-side down and cook without stirring for 3-4 minutes until blistered. Add garlic, stir, and cook 1 minute more. Remove from heat.
3. In a large bowl, combine spaghetti squash strands, pesto, and Parmesan. Toss well to coat.
4. Divide squash mixture among plates. Top with blistered tomatoes and any pan juices. Sprinkle with pine nuts and garnish with basil. Serve warm or at room temperature.

Tips

• To save time, roast the squash up to 2 days ahead and refrigerate; reheat strands in a skillet before tossing with pesto.
• For a vegan version, use dairy-free pesto and omit Parmesan or use a vegan alternative.
• Leftovers keep refrigerated for up to 3 days; reheat gently in a skillet.

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