Spaghetti Squash with Roasted Tomatoes, Beans & Almond Pesto

Step 1

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.

Step 2

Add water to the pesto in the food processor; pulse to combine.

Step 3

To prepare squash & vegetables: Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil.

Step 4

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.

Step 5

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.

Step 6

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.