Delicious Spaghetti Squash with Pesto and Roasted Cherry Tomatoes
Looking for a fresh and healthy twist on pasta? This spaghetti squash with pesto and roasted cherry tomatoes is a fantastic choice. It's not only visually appealing but also bursting with vibrant flavors. Perfect for a light yet satisfying dinner, this dish combines the slightly sweet and nutty spaghetti squash with aromatic pesto and tangy roasted cherry tomatoes for a wonderful balance. It's a nutritious and delicious meal that will impress your family and friends.
Ingredients
- 1 medium spaghetti squash
- 2 cups cherry tomatoes, halved
- 1/4 cup olive oil, divided
- Salt and pepper to taste
- 1/2 cup basil pesto (store-bought or homemade)
- Parmesan cheese for serving (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper.
- Roast the Squash: Place the squash cut-side down on a baking sheet. Roast in the preheated oven for about 30-40 minutes, or until the flesh is tender and easily shredded with a fork.
- Roast the Cherry Tomatoes: In a bowl, toss the halved cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a separate baking sheet and roast in the oven for 15-20 minutes until they are soft and caramelized.
- Combine and Serve: Once the squash is done roasting, scrape the flesh with a fork to create spaghetti-like strands. In a large bowl, combine the spaghetti squash, pesto, and roasted cherry tomatoes. Mix well to combine.
- Garnish and Enjoy: Serve the dish warm, topped with grated Parmesan cheese and fresh basil if desired.
Cook’s tips
- To easily cut the spaghetti squash, microwave it for 2-3 minutes to soften the skin before slicing.
- Make sure to scrape the squash strands with a fork after roasting; they should easily separate into spaghetti-like strands.
- If using store-bought pesto, choose a high-quality one with fresh basil and olive oil for the best flavor.
- Roast the cherry tomatoes on a separate baking sheet to ensure they caramelize nicely without overcrowding.
- For extra flavor, add a pinch of red pepper flakes or a squeeze of lemon juice before serving.
Substitutions
- Use butternut squash or zucchini noodles instead of spaghetti squash.
- Replace basil pesto with sun-dried tomato pesto or arugula pesto.
- Use vegan pesto and nutritional yeast instead of Parmesan for a dairy-free version.
- Swap cherry tomatoes for grape tomatoes or any small tomatoes.
- Add some toasted pine nuts or walnuts for extra crunch.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or olive oil to keep it moist.
Frequently asked questions
Can I make this dish ahead of time?
Yes, you can roast the squash and tomatoes ahead and store them separately. Combine with pesto just before serving, reheating gently.
How do I know when the spaghetti squash is done?
The squash is done when a fork easily pierces the flesh and it shreds into strands. It should be tender but not mushy.
Can I use frozen cherry tomatoes?
Frozen tomatoes may release more moisture and not caramelize as well. It's best to use fresh, but if using frozen, thaw and drain them first.
Is this dish gluten-free?
Yes, spaghetti squash is naturally gluten-free, and as long as your pesto and other ingredients are gluten-free, this dish is safe for a gluten-free diet.
