-
2 cups fresh basil leaves
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1 cup fresh parsley leaves
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½ cup grated Parmesan cheese
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⅓ cup whole raw almonds
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1 clove garlic
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1 ½ tablespoons red-wine vinegar
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¼ teaspoon kosher salt
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¼ teaspoon ground pepper
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¼ cup extra-virgin olive oil
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¼ cup water
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1 3-pound spaghetti squash
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¼ cup water
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2 pints grape tomatoes, halved
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1 tablespoon extra-virgin olive oil
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¼ teaspoon kosher salt
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¼ teaspoon ground pepper
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1 cup canned cannellini beans, rinsed
Spaghetti Squash with Roasted Tomatoes Beans & Almond Pesto
Looking at a tangle of spaghetti squash tricks your brain into thinking you're about to eat a serving of eggy noodles, when in fact, you get calorie and carb savings in this healthy recipe. Giving tomatoes a stint in a hot oven makes them candy-sweet.
Nutrition Information
245
Calories
15g
Carbohydrates
20g
Protein
359mg
Potassium
2g
Fiber
11g
Sugar
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