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Spaghetti Squash with Roasted Tomatoes, Beans & Almond Pesto Recipe
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
- 1½ 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
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