Baked Paleo Spaghetti Squash with Pesto

June 25, 2014

This grain-free spaghetti uses spaghetti squash tossed in a dairy-free pesto and is topped with bursted sweet cherry tomatoes in a garlic oil. This recipe makes a little more pesto than necessary so that the maker can choose to add as much or as little pesto to the squash as they like.

1 medium Spaghetti Squash
2 C. fresh Basil Leaves, packed
1/4 C. Pine Nuts
2 Garlic Cloves
1/2 t. Salt
1/4 t. Pepper
1/2 C. Extra Virgin Olive Oil
1 C. Cherry Tomatoes (can use a variety of colors)
1 1/2 T. Olive oil
1 t. Garlic, minced
1/4 t. Salt
dash of Pepper
basil leaves, to garnish

Preheat the oven to 375 degrees. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the two squash halves on a baking sheet, cut side up, and roast for 35-45 minutes(time will vary...
See the full directions on my site

Nutritions

Calories
727

Sodium
1803mg
75% DV

Fat
42g
65% DV

Protein
13g
26% DV

Carbs
31g
10% DV

Fiber
8g
32% DV