Healthy Vegetable Recipes Healthy Squash Recipes Healthy Winter Squash Recipes Healthy Spaghetti Squash Recipes Spaghetti Squash with Roasted Tomatoes, Beans & Almond Pesto 4.4 (13) 10 Reviews Looking at a tangle of spaghetti squash tricks your brain into thinking you're about to eat a serving of eggy noodles, when in fact, you get a nice calorie and carb savings in this healthy recipe. Giving tomatoes a stint in a hot oven makes them candy-sweet. By Karen Ansel, M.S., RDN Karen Ansel, M.S., RDN Karen Ansel, M.S., RDN, is a nutritionist, journalist and author. In her 20-plus years of experience, she has written hundreds of health-focused articles about food, nutrition, fitness and wellness. Her work has appeared in EatingWell, Women's Health, Weight Watchers, Men's Health, Shape, Woman's Day, Prevention, Fitbit and other publications and websites. EatingWell's Editorial Guidelines Updated on April 18, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Rate PRINT Share Prep Time: 45 mins Total Time: 45 mins Servings: 4 Yield: 4 servings Nutrition Profile: High-Calcium Bone-Health Diabetes-Appropriate Healthy Pregnancy Healthy Aging Healthy Immunity Low-Sodium Low Added Sugar High-Blood Pressure Soy-Free High-Fiber Heart-Healthy Vegetarian Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts 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 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. Originally appeared: EatingWell Magazine, January/February 2017 Rate It Print Nutrition Facts (per serving) 400 Calories 26g Fat 37g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 1/2 cups each Calories 400 % Daily Value * Total Carbohydrate 37g 14% Dietary Fiber 10g 37% Total Sugars 12g Protein 12g 24% Total Fat 26g 34% Saturated Fat 4g 22% Cholesterol 8mg 3% Vitamin A 3780IU 76% Vitamin C 47mg 53% Folate 140mcg 35% Sodium 499mg 22% Calcium 262mg 20% Iron 4mg 21% Magnesium 98mg 23% Potassium 1020mg 22% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved