Spaghetti Squash with Roasted Tomatoes, Beans & Almond Pesto

Ingredients

Almond Pesto:

2 cups fresh basil leaves

1 cup fresh parsley leaves

½ cup grated Parmesan cheese

⅓ cup whole raw almonds

1 clove garlic

1 ½ tablespoons red-wine vinegar

¼ teaspoon kosher salt

¼ teaspoon ground pepper

¼ cup extra-virgin olive oil

¼ cup water

Spaghetti Squash & Vegetables:

1 3-pound spaghetti squash

¼ cup water

2 pints grape tomatoes, halved

1 tablespoon extra-virgin olive oil

¼ teaspoon kosher salt

¼ teaspoon ground pepper

1 cup canned cannellini beans, rinsed

1 diagonal slice baguette (1/4 inch thick), preferably whole-wheat, topped with 2 Tbsp. grated Parmesan cheese and toasted

Directions

To prepare pesto: Pulse basil, parsley, Parmesan, almonds, garlic, vinegar and 1/4 teaspoon each salt and pepper in a food processor until coarsely chopped, scraping down the sides. With the motor running, add 1/4 cup oil; process until well combined.
Add water to the pesto in the food processor; pulse to combine.
To prepare squash & vegetables: Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil.
Halve squash lengthwise and scoop out the seeds. Place cut-side down in a microwave-safe dish and add water. Microwave on High until the flesh can be easily scraped with a fork, about 15 minutes.
Meanwhile, toss tomatoes with oil, salt and pepper in a large bowl. Transfer to the prepared baking sheet. Roast until soft and wrinkled, 10 to 12 minutes. Remove from the oven. Add beans and stir to combine.
Scrape the squash flesh into the bowl and divide among 4 plates. Top each portion with some of the tomato-bean mixture and about 3 tablespoons pesto sauce.
Tips
To make ahead: Refrigerate pesto (Step 1) for up to 5 days.
Tips: Turn leftovers into a pesto-turkey sandwich for lunch: Spread 1 1/2 Tbsp. leftover pesto on 2 slices toasted whole-wheat bread. Top with 3 oz. sliced deli turkey, 2 lettuce leaves and 2 tomato slices.

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