Spaghetti Squash with Pesto, Mozzarella, & Roasted Tomatoes
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
45 mins
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Total Time
55 mins
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Servings
4
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Calories
258 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti Squash with Pesto, Mozzarella, & Roasted Tomatoes
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Spaghetti Squash with Pesto, Mozzarella, and Roasted Tomatoes is an easy and delicious vegetarian meal that is perfect for summer, fall, or anytime!
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Ingredients
- 1 spaghetti squash large
- 1 pint grape tomato or cherry tomato
- 2 tablespoons olive oil divided
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 2 tablespoons pesto can use store bought
- 4 ounces mozzarella cheese shredded, fresh
- Garnish: crushed red pepper flakes freshly chopped
- Garnish: basil freshly chopped
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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