Spaghetti Squash & Pesto is a light and flavorful dish that offers a healthy alternative to traditional pasta. This recipe features spaghetti squash, a versatile vegetable that can be easily shredded to resemble pasta strands. When tossed with vibrant pesto, chopped zucchini, red bell pepper, and cherry tomatoes, it creates a colorful and nutritious meal. The addition of olive oil provides healthy fats, while garlic powder adds a subtle depth of flavor. This dish is a delicious way to incorporate more vegetables into your diet and enjoy a satisfying and wholesome meal. The natural sweetness of the squash pairs beautifully with the herbaceous pesto, and the variety of vegetables provides essential vitamins and minerals. Whether you’re looking for a low-carb option or simply a way to enjoy more plant-based foods, Spaghetti Squash & Pesto is a fantastic choice that is both easy to prepare and delightful to eat.
Ingredients:
- 1 medium spaghetti squash
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- ½ cup cherry tomatoes, halved
- 2 tbsp olive oil
- 2 tbsp pesto (homemade or store-bought)
- ¼ cup grated Parmesan (optional)
- 1 tsp garlic powder
- Salt and pepper to taste
Preparation:
- Preheat oven to 400°F (200°C).
- Cut the spaghetti squash in half, remove the seeds, and brush with 1 tbsp olive oil.
- Place squash cut-side down on a baking tray and roast for 35-40 minutes until tender.
- Toss chopped zucchini, bell pepper, and cherry tomatoes with olive oil, garlic powder, salt, and pepper. Roast for 20 minutes.
- Scrape the spaghetti squash with a fork to create strands.
- Mix the roasted veggies with the spaghetti squash and stir in the pesto.
- Sprinkle with Parmesan (optional) and serve hot.
Benefits:
– Low in carbs but high in fiber, making you feel full longer.
– Packed with vitamins A, C, and antioxidants to support metabolism.
– Healthy fats from olive oil and pesto help with nutrient absorption.
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