Pesto Spaghetti Squash with Blistered Tomatoes

(Gluten Free and Vegan. Recipe by Kayla Kahn from her blog, The Minimalist Pantry. To see the recipe prepared, step-by-step, with accompanying photographs, visit Kayla’s blog post: http://bit.ly/minimalist-pesto)

 Ingredients

1 cup packed fresh basil leaves (about 1 large bunch)

½ c. packed fresh baby spinach (about 3-4 oz.)

½ cup of raw almonds

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1 large spaghetti squash

1 pint cherry tomatoes 

Olive oil, salt, black pepper

Directions

Preheat your oven to 350 degrees. Using a large, very sharp knife and cutting board, slice your spaghetti squash lengthwise. Use a regular spoon to scoop out the seeds and discard them.

In a deep baking tray or dish, add about an inch of water, and then plop the squash halves in, with the inner sides facing down in the water. Bake the squash face down for about 30 minutes.

Meanwhile, combine the spinach, basil and almonds in a food processor or blender.

Add in tablespoons of water and oil as needed. I started with 2 tbsp. of water and 1 tbsp. of oil, blended my greens, then added in another bunch of spinach and added another 2 tbsp. of water and 1 tbsp. of oil. You want to avoid adding too much liquid.

(If you have leftover pesto, store it in the freezer for later use.)

Add in a few shakes of salt and pepper and blend once more.

Remove your squash after 30 minutes and pour the water carefully out in the sink. Your squash will be very hot, so be cautious when flipping them. Use a fork to flip your squash so that the inside is facing up. Let cool.

While the squash cools, rinse your tomatoes and dump them into the same pan. Roast whole in the oven at 350 for 15 minutes or until you notice that some have opened or wrinkled. Remove from heat.

Next, use a spoon to scoop all of the “spaghetti” into a large bowl.

Toss in your pesto and blistered tomatoes and stir thoroughly. Add salt, pepper and oil as needed. Feel free to finish with a squeeze of fresh lemon.

Serves 3-4 as a main course, and 5-6 as a side dish. 

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