“Looking for a healthy and delicious weeknight dinner option? Try this Spaghetti Squash with Pesto and Cherry Tomatoes recipe! It’s a flavorful twist on a classic pasta dish that’s perfect for any occasion. With fresh ingredients and easy preparation, it’s sure to be a hit with your family and friends.”
Ingredients:
- 1 spaghetti squash
- Pesto sauce
- Cherry tomatoes
- Olive oil
- Salt and pepper
- Parmesan cheese
Instructions:
- Preheat your oven to 400°F. Cut the spaghetti squash in half, scoop out the seeds, and drizzle with olive oil, salt, and pepper.
- Roast the spaghetti squash in the oven for about 40-45 minutes, or until tender.
- While the squash is roasting, prepare your pesto sauce by blending fresh basil, garlic, pine nuts, olive oil, salt, and pepper in a food processor.
- Once the spaghetti squash is cooked, use a fork to scrape out the “noodles” into a bowl. Toss with pesto sauce and cherry tomatoes.
- Top with freshly grated Parmesan cheese and enjoy!
Popular questions:
- Q: Can I use store-bought pesto instead of making my own?
- Q: Can I add protein to this dish?
- Q: How long will leftovers last?
- Q: Can I freeze this dish?
A: Yes, you can definitely use store-bought pesto if you’re short on time. Just make sure to choose a high-quality brand for the best flavor.
A: Absolutely! You can add grilled chicken, shrimp, or tofu to make this a more substantial meal.
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
A: While you can freeze spaghetti squash, the texture may change slightly. It’s best enjoyed fresh.
Helpful tips:
- Roast the spaghetti squash cut side down for better caramelization.
- Feel free to customize the pesto sauce with additional herbs like parsley or cilantro.
- For a touch of heat, add red pepper flakes to the dish.
Expert Secrets:
- Cook the spaghetti squash until it’s just tender to avoid mushiness in the final dish.
- Use ripe cherry tomatoes for the best flavor and juiciness.
