Today we have a Paleo spaghetti squash recipe – it has a great flavor and is a great alternative to pasta when living a Paleo lifestyle. This is a great meal for summer! It is a very delicious and healthy dish – I mean how can you go wrong with that combination? This grain-free spaghetti uses spaghetti squash tossed in a dairy-free pesto and is topped with bursted sweet cherry tomatoes in a garlic oil. This recipe makes a little more pesto than necessary so that the maker can choose to add as much or as little pesto to the squash as they like. It is nice to have a plentiful amount of sauce!
This works as a main dish; what do you think would be a good side dish to combine with this? Share your answers below. Maybe we will create a recipe for the most liked response.
- 1 medium Spaghetti Squash
- 2 C. fresh Basil Leaves, packed
- ¼ C. Pine Nuts
- 2 Garlic Cloves
- ½ t. Salt
- ¼ t. Pepper
- ½ C. Extra Virgin Olive Oil
- 1 C. Cherry Tomatoes (can use a variety of colors)
- 1½ T. Olive oil
- 1 t. Garlic, minced
- ¼ t. Salt
- dash of Pepper
- basil leaves, to garnish
- Preheat the oven to 375 degrees.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the two squash halves on a baking sheet, cut side up, and roast for 35-45 minutes(time will vary depending on size of squash), until squash is fully cooked and tender. Remove from oven and let cool for 5-10 minutes.
- Meanwhile(this can also be done while squash is cooking), place the basil, pine nuts, garlic, ½ t. salt, and ¼ t. pepper in the bowl of a food processor. Pulse to combine and coarsely chop ingredients. Add the ½ C. olive oil to the bowl and process until well blended and smooth. Check seasonings and add more salt and pepper, if desired. Set aside.
- Place the cherry tomatoes, 1½ T. olive oil, 1 t. garlic, ¼ t. salt, and dash of pepper in a small saute pan. Heat on medium high. When the tomatoes start sizzling, toss everything in the skillet around every 30 seconds. The tomatoes are done when the skins start to wrinkle and blister. Remove from heat.
- Using a fork, scrape the strings of spaghetti squash out of their shells into a large bowl(squash should still be hot). Stir the pesto together if the oil has separated and add ½ C. of pesto to the squash. Toss well with tongs, coating the squash with the pesto. Add more pesto, if desired.
- Plate the pesto coated squash and top with the bursted tomatoes, drizzling the garlic oil over the squash, as well.
- Garnish with a few basil leaves.
- Serve immediately.
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