Prep Time:45 minsTotal Time:45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:45 minsTotal Time:45 minsServings:4Yield:4 servings
Prep Time:45 mins
Prep Time:
45 mins
Total Time:45 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsAlmond Pesto2cupsfresh basil leaves1cupfresh parsley leaves½cupgrated Parmesan cheese⅓cupwhole raw almonds1clovegarlic1 ½tablespoonsred-wine vinegar¼teaspoonkosher salt¼teaspoonground pepper¼cupextra-virgin olive oil¼cupwaterSpaghetti Squash & Vegetables13-pound spaghetti squash¼cupwater2pintsgrape tomatoes, halved1tablespoonextra-virgin olive oil¼teaspoonkosher salt¼teaspoonground pepper1cupcanned cannellini beans, rinsed
Cook Mode(Keep screen awake)
Ingredients
Almond Pesto
2cupsfresh basil leaves
1cupfresh parsley leaves
½cupgrated Parmesan cheese
⅓cupwhole raw almonds
1clovegarlic
1 ½tablespoonsred-wine vinegar
¼teaspoonkosher salt
¼teaspoonground pepper
¼cupextra-virgin olive oil
¼cupwater
Spaghetti Squash & Vegetables
13-pound spaghetti squash
2pintsgrape tomatoes, halved
1tablespoonextra-virgin olive oil
1cupcanned cannellini beans, rinsed
DirectionsTo prepare pesto: Pulse basil, parsley, Parmesan, almonds, garlic, vinegar and 1/4 teaspoon each salt and pepper in a food processor until coarsely chopped, scraping down the sides. With the motor running, add 1/4 cup oil; process until well combined.Add water to the pesto in the food processor; pulse to combine.To prepare squash & vegetables: Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil.Halve squash lengthwise and scoop out the seeds. Place cut-side down in a microwave-safe dish and add water. Microwave on High until the flesh can be easily scraped with a fork, about 15 minutes.Meanwhile, toss tomatoes with oil, salt and pepper in a large bowl. Transfer to the prepared baking sheet. Roast until soft and wrinkled, 10 to 12 minutes. Remove from the oven. Add beans and stir to combine.Scrape the squash flesh into the bowl and divide among 4 plates. Top each portion with some of the tomato-bean mixture and about 3 tablespoons pesto sauce.TipsTo make ahead: Refrigerate pesto (Step 1) for up to 5 days.Tips: Turn leftovers into a pesto-turkey sandwich for lunch: Spread 1 1/2 Tbsp. leftover pesto on 2 slices toasted whole-wheat bread. Top with 3 oz. sliced deli turkey, 2 lettuce leaves and 2 tomato slices.Originally appeared: EatingWell Magazine, January/February 2017
Directions
To prepare pesto: Pulse basil, parsley, Parmesan, almonds, garlic, vinegar and 1/4 teaspoon each salt and pepper in a food processor until coarsely chopped, scraping down the sides. With the motor running, add 1/4 cup oil; process until well combined.Add water to the pesto in the food processor; pulse to combine.To prepare squash & vegetables: Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil.Halve squash lengthwise and scoop out the seeds. Place cut-side down in a microwave-safe dish and add water. Microwave on High until the flesh can be easily scraped with a fork, about 15 minutes.Meanwhile, toss tomatoes with oil, salt and pepper in a large bowl. Transfer to the prepared baking sheet. Roast until soft and wrinkled, 10 to 12 minutes. Remove from the oven. Add beans and stir to combine.Scrape the squash flesh into the bowl and divide among 4 plates. Top each portion with some of the tomato-bean mixture and about 3 tablespoons pesto sauce.TipsTo make ahead: Refrigerate pesto (Step 1) for up to 5 days.Tips: Turn leftovers into a pesto-turkey sandwich for lunch: Spread 1 1/2 Tbsp. leftover pesto on 2 slices toasted whole-wheat bread. Top with 3 oz. sliced deli turkey, 2 lettuce leaves and 2 tomato slices.
To prepare pesto: Pulse basil, parsley, Parmesan, almonds, garlic, vinegar and 1/4 teaspoon each salt and pepper in a food processor until coarsely chopped, scraping down the sides. With the motor running, add 1/4 cup oil; process until well combined.
Add water to the pesto in the food processor; pulse to combine.
To prepare squash & vegetables: Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil.
Halve squash lengthwise and scoop out the seeds. Place cut-side down in a microwave-safe dish and add water. Microwave on High until the flesh can be easily scraped with a fork, about 15 minutes.
Meanwhile, toss tomatoes with oil, salt and pepper in a large bowl. Transfer to the prepared baking sheet. Roast until soft and wrinkled, 10 to 12 minutes. Remove from the oven. Add beans and stir to combine.
Scrape the squash flesh into the bowl and divide among 4 plates. Top each portion with some of the tomato-bean mixture and about 3 tablespoons pesto sauce.
Tips
To make ahead: Refrigerate pesto (Step 1) for up to 5 days.
Tips: Turn leftovers into a pesto-turkey sandwich for lunch: Spread 1 1/2 Tbsp. leftover pesto on 2 slices toasted whole-wheat bread. Top with 3 oz. sliced deli turkey, 2 lettuce leaves and 2 tomato slices.
Originally appeared: EatingWell Magazine, January/February 2017
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Nutrition Facts(per serving)400Calories26gFat37gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
