Spaghetti squash with roasted tomato and homemade spicy pepita pesto!
I am so happy I impulse bought a little spaghetti squash at @alfalfasmarket this morning! This lunch was so delicious and required virtually no effort. All I had to do was:
-Preheat my oven to 375F.
-Cover the bottom of a casserole dish with parchment paper.
-Stab several, deep holes in the spaghetti squash using a sharp knife. Place on one side of the casserole dish.
-Cut a good-sized vine tomato into three thick slices. Lightly brush each side with olive oil. Place on the other side of the casserole dish, and sprinkle with Italian seasoning and salt.
-Bake for one hour. Read for law school in the meantime.
-While those buddies are baking, defrost or make some pesto (see Neville Noms for this particular recipe).
-Very carefully cut the spaghetti squash in half lengthwise, and scoop out the seeds.
-Scoop out the actual spaghetti “meat,” plate, and season with a little #Tonys .
-Top with pesto and tomatoes.
-Buon appetito!#food #nofilter #recipes #vegan #vegetarian #healthy #easyrecipes #noms #spaghettisquash #pesto
I can’t believe I found good-looking spaghetti squash on St. Croix… reblogging for inspiration! (Also, I totally miss Alfalfa’s in Boulder)
💜Neville
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