Spaghetti Squash Summer Veggies Pesto (Print Version)
Spaghetti squash boats filled with fresh veggies and pesto offer a bright, wholesome main course.
# Ingredients:
→ Vegetables
01 -
1 medium spaghetti squash
02 -
250 ml cherry tomatoes, halved
03 -
1 zucchini, diced
04 -
1 bell pepper, diced
05 -
250 ml corn, fresh or frozen
→ Condiments
06 -
250 ml pesto, store-bought or homemade
→ Seasoning
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
15 ml olive oil
# Steps to Follow:
01 -
Preheat oven to 200°C. Halve the spaghetti squash lengthwise and remove seeds. Brush cut sides with olive oil and season with salt and pepper.
02 -
Place squash halves cut-side down on a baking sheet and roast for 30–35 minutes until tender.
03 -
Combine cherry tomatoes, zucchini, bell pepper, and corn in a large bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat.
04 -
Allow cooked squash to cool slightly. Use a fork to scrape out the flesh into strands.
05 -
Mix the spaghetti squash strands with prepared vegetables and pesto until evenly combined.
06 -
Spoon the mixture back into the squash shells. Return to oven and bake for an additional 10 minutes.
07 -
Serve warm, garnished with extra pesto if desired.
# Additional Notes:
01 -
For enhanced protein, add cooked chickpeas or grilled chicken. A sprinkle of Parmesan adds flavor for non-vegans.