Red Pepper And Cherry Tomato Pesto Spaghetti Squash [Vegan]
Not everyone likes arugula's distinctive flavor in salads, but it tastes amazing in this pesto with toasted walnuts and lime. Blending super-nutritious greens into a really tasty sauce makes it so easy to eat a whole salad-worth of them. There are so many ways to enjoy this pesto: as a sandwich spread,... Read More
Ingredients You Need for Red Pepper And Cherry Tomato Pesto Spaghetti Squash [Vegan]
How to Prepare Red Pepper And Cherry Tomato Pesto Spaghetti Squash [Vegan]
- Put the ingredients in a food processor, and puree until smooth. If you need to, you can add an extra little drizzle of water or lime juice to get it creamy.
- To bake the veggies, rub them with a spinkle of salt and put them in an oven (or toaster oven, or BBQ with the lid down) heated to about 350 degrees F. Put the squash in first, for about 30 minutes. After it's been in there for about 15 minutes, add the pepper and cherry tomatoes. (Although they're fantastic raw, too!) Put all of the veggies in with their open face up, so that their juices stay with them rather than spilling out onto the baking sheet.
- Scoop the spaghetti squash out of its skin into a large bowl, and toss it with the pesto, breaking up the strands as much as possible without mushing the squash.
- Serve the squash topped with the red pepper, cherry tomatoes, walnuts and green onions or chives.



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