Just Me Heather B.
Savor calorie-savings with this Spaghetti Squash recipe, packed with roasted tomatoes, beans, and almond pesto. Perfect for vegetarians!
Ingredients
- 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
- 1, 3-pound spaghetti squash
- 2 pints grape tomatoes, halved
- 1 tablespoon extra-virgin olive oil
- 1 cup canned cannellini beans, rinsed
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