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!
I came up with this recipe since my husband LOVES spaghetti squash but I’ve never really liked it all that much. I just think it doesn’t taste much and has a weird texture. But with this recipe, the spaghetti squash soaks up all the flavor from the sauce so it ends up with tons of flavor without too much work and it’s very healthy. So now my husband loves that I created a recipe I like so that I will actually make spaghetti squash sometimes.
I haven’t tried it, but I bet this recipe will be really good with zoodles (zucchini noodles) or even a clean eating or gluten free pasta. What do you think?
This easy roasted vegetables recipe is my #1 way to cook vegetables. I’m obsessed and you will be too. Try it with any recipe.
You could either eat this as a side dish or as a Vegan main dish. What do you think would be a good side dish to combine with this? Share your answers below.
- 1 medium Spaghetti Squash
- 2 Cups Fresh Basil Leaves (packed)
- 1/4 Cup Pine Nuts
- 2 Cloves Garlic
- 1/2 tsp Real Salt
- 1/4 tsp Pepper
- 1/2 Cup Extra Virgin Olive Oil
- 1 Cup Cherry Tomatoes (can use a variety of colors)
- 1 1/2 Tbl Olive oil
- 1 tsp Garlic (minced)
- 1/4 tsp Real 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 -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, 1/2 t. salt, and 1/4 t. pepper in the bowl of a food processor. Pulse to combine and coarsely chop ingredients. Add the 1/2 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.
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 1/2 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, drizzlingthe garlic oil over the squash, as well.
Garnish with a few basil leaves.