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spaghetti squash w pesto, tomatoes and mozzarella

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

I like to take everything out of the shell and stir it all together for the best flavor.

yield 2 serving(s)
prep time 5 Min
cook time 1 Hr
method Bake

Ingredients For spaghetti squash w pesto, tomatoes and mozzarella

  • 1
    spaghetti squash, cut in half
  • 1 pt
    cherry tomatoes
  • olive oil
  • salt and pepper
  • 1/4 c
    basil pesto (store bought or homemade)
  • 4 oz
    fresh mozzarella cheese

How To Make spaghetti squash w pesto, tomatoes and mozzarella

  • 1
    Preheat the oven 400 degrees F.
  • 2
    Cut the squash in half and and scoop out the seeds, discarding them. Drizzle with olive oil and season with salt and pepper. Place on a parchment lined baking sheet. Roast for 20 minutes.
  • 3
    Meanwhile, drizzle olive oil over the cherry tomatoes and season with salt and pepper. After 20 minutes of roasting the squash, add the tomatoes and roast another 20 minutes. Remove the squash and tomatoes from the oven and change the oven to broil.
  • 4
    Turn the squash over and run a fork down the cooked flesh to create strands. Divide the pesto and mozzarella among the two boats of the squash. Broil until the cheese is melted. Take out of the oven and top with the tomatoes.
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