Pesto Spaghetti Squash with Veggies

Ingredients

2 Tbsp + 1 tsp olive oil

1 spaghetti squash

2 cloves of garlic, minced

1 C halved cherry tomatoes

2 C sliced baby portabella mushrooms

4 C baby spinach

2 Tbsp pesto (my favorite is Trader’s Joe’s vegan pesto)

Salt, pepper and crushed red pepper to taste

Directions

For the spaghetti squash:

Heat oven to 400 degrees. Cut off each end of the spaghetti squash, then stand on the flat slide and cut down the center. Use a spoon to scoop out seeds. Drizzle 1 teaspoon of olive oil on the inside, making sure to rub it all over. Sprinkle the interiors of the squash with salt and pepper, then place them cut-side down on a foil-lined baking sheet.

Back for 40-55 minutes, until the cut sides are golden and you can pierce the insides with a fork. Adjust timing based on size of squash.

Once the squash is done baking, scrape and fluff the interiors with a fork to get the spaghetti like texture. Set aside while cooking rest of veggies.

For the veggies:

Heat a sauté pan over medium heat and add 2 Tbsp of olive oil. Once heated, add the garlic and stir for about 30 seconds. Add tomatoes and mushrooms. Cook for 4-6 minutes, stirring occasionally. Right before serving, mix in spinach and pesto.

Bring it together:

Add spaghetti squash to veggies and heat throughout. Add salt, pepper and crushed red pepper to taste.