Spaghetti Squash

I’m a huge fan of spaghetti squash. I have four different ways of making it, but by far this one is my favorite. Eventually I’ll add the other three, but first and for most: Pesto Parmesan Spaghetti Squash. you can follow my previous pesto recipe, or by all means go get your own! This recipe is great with chicken…meat lovers…you’ll thank me later.

Servings: 1-2

What you’ll need:

• Cutting board
• Very large and sharp knife
• Oven
• Cheese grater
• Oven pan
• Aluminum foil
• Food processor (only if you are using my homemade pesto recipe)

Ingredients:

• 1 medium to large sized spaghetti squash
• Pesto (I would recommend my previous pesto recipe, or the beloved vegan cashew kale pesto from Trader Joe’s)
• 6-8 Cherry tomatoes
• 1/2 cup grated Parmesan cheese
• Avocado oil (about 1/2 cup)
• Salt and pepper to taste
• Red pepper flakes
• Nutritional yeast

Instructions:

• Cut the spaghetti squash into half evenly
• Preheat oven to 450 degrees
• Remove the insides (seeds and squishy part) using a knife or fork (I would recommend cutting a small circle around the inside layer and then using a fork to take them out)
• Spread a light layer of avocado oil on each half
• Sprinkle salt, pepper, red pepper flakes, and nutritional yeast on each half
• Place both halves on a cooking pan lined with aluminum foil
• Place pan in the oven and set a timer for 20 minutes
• While the squash is cooking, chop 6-8 cherry tomatoes into half
• Place tomatoes in a small bowl and pour 1 tablespoon of avocado oil on top
• Season tomatoes with salt and pepper
• Once the squash has been cooking for 20 minutes, briefly remove from oven and place tomatoes on one side of the pan
• Let both cook for a remaining 20 minutes
• Once 20 minutes is up, remove the pan from the oven and let cool for 10 minutes
• With a fork, vertically slice through the squash to form spaghetti-like strands
• Keep the spaghetti squash strands inside the original squash
• Add pesto sauce to each half and mix
• With a cheese grater, add about 1/4 a cup (4-ish strokes) of Parmesan cheese to each squash half
• Microwave both halves for 30 seconds
• Remove from microwave and add roasted cherry tomatoes

Enjoy!