Spaghetti Squash with Pesto, Mozzarella, & Roasted Tomatoes

Name: Spaghetti Squash with Pesto, Mozzarella, & Roasted Tomatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving
Ingredients: 1 large spaghetti squash; 1 pint Grape or Cherry Tomatoes; 2 tablespoons olive oil; Kosher salt and black pepper; 2 tablespoons pesto; 4 ounces fresh mozzarella cheese; Garnish: crushed red pepper flakes and freshly chopped basil

User Reviews

4.8

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
4
Calories
258 kcal
Course
Main Course
Cuisine
Italian

Spaghetti Squash with Pesto, Mozzarella, & Roasted Tomatoes

Iris Warren

Report

Spaghetti Squash with Pesto, Mozzarella, and Roasted Tomatoes is an easy and delicious vegetarian meal that is perfect for summer, fall, or anytime!

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

1 large spaghetti squash
1 pint Grape or Cherry Tomatoes
2 tablespoons olive oil, divided
Kosher salt and black pepper, to taste
2 tablespoons pesto, can use store bought
4 ounces fresh mozzarella cheese, shredded
Garnish: crushed red pepper flakes and freshly chopped basil

Add to Shopping List

Instructions

Preheat oven to 400 degrees F and line a large baking sheet with foil.
Use a sharp knife to carefully cut the spaghetti squash in half lengthwise. Use a big spoon to scrape out the seeds and the stringy pieces. Discard.
Brush the insides of the squash with 1 tablespoon of the olive oil and sprinkle with a little salt and pepper. Place cut-side down on one side of the prepared baking sheet. Roast for 20 minutes.
Meanwhile, place the tomatoes in a medium bowl. Drizzle with the remaining olive oil and season with salt and pepper. Toss until all the tomatoes are well coated.
Remove the pan from the oven and place the tomatoes on the other side of the pan. Return to the oven and roast for 15-20 minutes, or until tomatoes are soft and start to burst and the spaghetti squash pierces easily when a knife is inserted into the skin and flesh.
Remove from the oven and preheat the oven to broil. Place the tomatoes in a bowl.
Flip the squash over on the pan and gently run a fork down the flesh, creating strands. Add the pesto (1 tablespoon per half) and use the fork to "fluff" the strands and mix in the pesto.
Top each squash half with mozzarella cheese and return the pan to the oven. Cook for 2-4 minutes, or until the cheese melts.
Top with roasted tomatoes, crushed red pepper flakes, and basil. Serve immediately.

Nutrition Information

Show Details

Calories 258kcal (13%) Carbohydrates 22g (7%) Protein 9g (18%) Fat 16g (25%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Cholesterol 23mg (8%) Sodium 295mg (12%) Potassium 563mg (16%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 1618IU (32%) Vitamin C 21mg (23%) Calcium 223mg (22%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 258 kcal

% Daily Value*

Calories	258kcal	13%
Carbohydrates	22g	7%
Protein	9g	18%
Fat	16g	25%
Saturated Fat	4g	20%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Cholesterol	23mg	8%
Sodium	295mg	12%
Potassium	563mg	12%
Fiber	5g	20%
Sugar	8g	16%
Vitamin A	1618IU	32%
Vitamin C	21mg	23%
Calcium	223mg	22%
Iron	1mg	6%