4.8 from 18 votes
Spaghetti Squash with Pesto, Mozzarella, & Roasted Tomatoes
Spaghetti Squash with Pesto, Mozzarella, and Roasted Tomatoes is an easy and delicious vegetarian meal that is perfect for summer, fall, or anytime!
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4
Calories: 258 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 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
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.
Cup of Yum
Nutrition Information
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
% 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.