Indulge your palate with the rich and hearty blend of Garlic and Herb Roasted Spaghetti Squash with Pesto. The strong scents of garlic, herbs, and the nutty pesto will tease your senses when this nutritious accompaniment is served with any dish. If you’re aiming to incorporate more vegetables into your diet without compromising taste, then give this recipe a go – it surely won’t let you down!
Ingredients:
- 1 spaghetti squash
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- Salt and pepper to taste
- 1/4 cup pesto
- Parmesan cheese, grated (optional)
Instructions:
- Preheat oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
- In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper.
- Rub the herb mixture over the cut side of the squash.
- Place the squash cut-side down on a baking sheet and roast for 35-45 minutes, or until the squash is tender and easily pierced with a fork.
- Remove from the oven and let cool for a few minutes.
- Using a fork, scrape the spaghetti squash flesh from the skin and transfer it to a serving dish.
- Drizzle pesto over the top of the squash and garnish with grated Parmesan cheese (optional).
Enjoy this dish of four lucky people as a side to grilled chicken, roasted salmon, or even a simple green salad. It is sure to be the perfect pairing!