Description
A delicious and healthy dish featuring spaghetti squash tossed with fresh pesto, cherry tomatoes, and olives.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 cup fresh basil pesto
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- Once cooked, use a fork to scrape the flesh into spaghetti-like strands.
- In a large bowl, combine the spaghetti squash strands, pesto, cherry tomatoes, and olives.
- Toss everything together until well mixed and season with salt and pepper to taste.
- Serve warm and enjoy!
Notes
- For a vegan option, ensure the pesto is dairy-free.
- Feel free to add other vegetables or proteins as desired.
- This dish can be served warm or cold as a salad.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Spaghetti Squash, Pesto, Cherry Tomatoes, Olives, Healthy Recipe