Looking at the tangled spaghetti squash will make your brain think that you are going to eat egg noodles, which, in fact, will save you more calories and carbs in the recipes. Planting tomatoes in a hot oven for this health will give them a candy-like sweet taste.

Image Source - Google | Image by - eatingwell

Material

Almond pesto
  • 2 cups fresh basil
  • 1 cup fresh parsley leaves
  • 1-2 cups grade Parmesan cheese
  • 1-2 cups of raw nuts
  • 1 clove of garlic
  • 1 1-2 tablespoons red wine vinegar
  • 1-2 teaspoons cell salt
  • 1-2 tablespoons ground pepper
  • 1-2 cups extra virgin olive oil
  • 1-2 cups of water

Spaghetti, squash, and vegetables
  • 1 3 pound spaghetti squash
  • 1-2 cups of water
  • Half a pint grape tomato,
  • 1 tablespoon extra virgin olive oil
  • 1-2 teaspoons cell salt
  • 1-2 tablespoons ground pepper
  • 1 cup cannellini beans, washed

Instructions

Step 1
To prepare the pesto: Basil, parsley, parmesan, almonds, garlic, vinegar, and 1/4 teaspoon salt and pepper Peel the sides until finely chopped in a processor. While the motor is running, add 1/4 cup oil until well mixed.

Step 2
Add pesto water to the attached pulses food processor.

Step 3
To prepare squash and vegetables: Preheat the oven to 400 degrees F. Line the rimmed baking paper with the foam.

Step 4
Divide the squash in half lengthwise and take out the seeds. Turn it over in a microwave-safe dish and add water. Microwave over medium heat for about 15 minutes until the meat is easily cut with a fork.

Step 5
Meanwhile, toss the tomatoes with the oil, salt, and pepper in a large bowl. Place the provided baking tray. Fry for 10 to 12 minutes until soft and crunchy. Remove from oven. Add the beans and stir well to mix together.

Step 6
Cut the squash into pieces in a bowl and divide it into 4 pieces. Fill each part with about 3 tablespoons of tomato-bean mixture and pesto sauce.

Tips

To make it ahead of time: Pesto (Step 1) Refrigerate for 5 days.

Tip: Turn leftovers in a pesto-turkey sandwich for lunch: Sprinkle 1/2 tablespoon of the remaining pesto over 2 whole wheat toasts, with 3 ounces of chopped turkey on top. 2 lettuce leaves and 2 tomatoes