Spaghetti Squash with Pesto, Mozzarella, & Roasted Tomatoes
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
4.84 out of 5 stars
(6)
Ingredients
4 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
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Preparation
Step 1
Preheat oven to 400 degrees F and line a large baking sheet with foil.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Remove from the oven and preheat the oven to broil. Place the tomatoes in a bowl.
Step 7
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.
Step 8
Top each squash half with mozzarella cheese and return the pan to the oven. Cook for 2-4 minutes, or until the cheese melts.
Step 9
Top with roasted tomatoes, crushed red pepper flakes, and basil. Serve immediately.
Step 10
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