Roasted Spaghetti Squash with Artichokes, Basil Pesto and Cherry Tomatoes Recipe

Name: Roasted Spaghetti Squash with Artichokes, Basil Pesto and Cherry Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Spaghetti Squash, Roasted; 2 Tablespoons Extra Virgin Olive Oil, Plus More For Roasting; Salt And Pepper; 1/2 Onion, Sliced; 3 cloves Garlic, Minced; 1 pinch Red Pepper Flakes; 1/4 cups White Wine; 1/2 cups Chicken Stock (or Vegetable); 1/4 cups Basil Pesto; 4 ounces, weight Artichoke Hearts, Chopped; 1 cup Cherry Tomatoes, Halved; Parmesan Cheese; Fresh Parsley

Servings: persons

1 whole Spaghetti Squash, Roasted
2 Tablespoons Extra Virgin Olive Oil, Plus More For Roasting
Salt And Pepper
1/2 Onion, Sliced
3 cloves Garlic, Minced
1 pinch Red Pepper Flakes
1/4 cups White Wine
1/2 cups Chicken Stock (or Vegetable)
1/4 cups Basil Pesto
4 ounces, weight Artichoke Hearts, Chopped
1 cup Cherry Tomatoes, Halved
Parmesan Cheese
Fresh Parsley

1
Preheat oven to 400 degrees F.
2
Cut spaghetti squash in half, drizzle with olive oil and sprinkle on salt and pepper.
3
Roast on a baking sheet, cut side down, for 40-50 minutes or until squash is tender.
4
Let cool, then using a fork, scrape out squash.
5
It will come out in shredded pieces resembling spaghetti.
6
Add 2 tablespoons of olive oil into a large heated skillet.
7
Add onions and saute 3-5 minutes.
8
Add garlic and red pepper flakes and continue to saute another couple minutes.
9
Add white wine and chicken broth.
10
Simmer 3-5 minutes.
11
Stir in basil pesto; add artichokes and cherry tomatoes and simmer 2 minutes.
12
Add spaghetti squash, parmesan cheese and fresh parsley.
13
Toss to combine.
14
Taste and add salt and pepper if needed.
15
You can also add additional chicken broth if needed/desired.

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole Spaghetti Squash, Roasted, 2 Tablespoons Extra Virgin Olive Oil, Plus More For Roasting, Salt And Pepper, 1/2 Onion, Sliced, and more.

Yes, Roasted Spaghetti Squash with Artichokes, Basil Pesto and Cherry Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Spaghetti Squash with Artichokes, Basil Pesto and Cherry Tomatoes

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