How is it Monday again ALREADY? Didn’t we just do this whole “beginning of the week” thing like, six days ago? I just don’t know if I have it in me to start over from scratch – especially after this weekend!
Our little family unit just spent the last 48 hours at Dollywood in Pigeon Forge, TN, celebrating our boys’ 3rd and 6th birthdays (they were born two days apart, which make party-planning a breeze for this mama!) With some input from our kiddos, we decided to skip birthday parties\
and presents this year and opted for a family getaway to spend time together, spin really fast in circles and experience all the glory that is the Dixie Stampede.
Aside from getting mildly nauseated on the “Funny Cars”, the whole weekend was a major success, but getting back into the swing of things is always twice as hard after a mini-vacay. Here’s hoping I can throw this easy meatless meal together tonight, if for no other reason than to balance out all the cake and ice cream we devoured over the last few days!
This recipe was adapted from an original recipe from Eating Well. Some changes were made to make it my own. You guys, if you are not getting Eating Well, I strongly encourage you to check it out. I’m not sponsored by them in any way, but I am completely and totally in l-o-v-e with their magazine!
What You’ll Need for Your Veggies
Coconut oil (or similar) cooking spray
1 Tbs extra vigin olive oil
1 large spaghetti squash, halved with seeds removed
2 pints cherry or grape tomatoes, halved
pinch of salt & pepper
What You’ll Need for Your Pesto
2 cups fresh basil
1 cup fresh parsley
2 cloves garlic
1/4 cup grated Parmesan cheese
1/3 cup raw almonds
1 1/2 tbs red wine vinegar
1/4 cup extra virgin olive oil
pinch of salt & pepper
What You’ll Do for Your Veggies
- Preheat your oven to 400
- Spray each half of your spaghetti squash, season with salt and pepper and place fave down on your baking sheet.
- Bake for 40-45 minutes or until the flesh is easily pierced with a fork. Does it creep you out when recipes call the skin of vegetables “flesh”? Because it creeps me out. I don’t know why I wrote it…
- Halve your cherry tomatoes and toss in a bowl with olive oil with salt and pepper
- Place on a prepared baking sheet and bake for 10-12 minutes
- For those of you who are mathematically challenged like me, this means you’ll throw your tomatoes in the oven after your squash has been roasting for roughly 33 minutes.
What You’ll Do for Your Pesto
- While your veggies are a-roastin’, pulse together basil, parsley, Parmesan, almonds, garlic, vinegar and salt & pepper, scraping down the edges, as needed.
- Once blended, add oil and pulse to combine.
- When you’re ready to serve, scrape spaghetti squash onto your plates, top with roasted tomatoes, pesto and a sprinkle of Parmesan cheese.
Any leftover pesto will keep in the fridge for up to five days, but lets be real here, you’re going to want to eat it all in one sitting. Because who doesn’t love a good pesto!? If you’re one of those fancy people who doesn’t scarf down everything you’ve made for each meal, this pesto is fabulous on sandwiches or as a dipping sauce for after-school snacks!