Spaghetti Squash with Roasted Tomatoes, Beans & Almond Pesto Spaghetti Squash with Roasted Tomatoes, Beans & Almond Pesto

Looking at a tangle of spaghetti squash tricks your brain into thinking you're about to eat a serving of eggy noodles, when in fact, you get a nice calorie and carb savings in this healthy recipe. Giving tomatoes a stint in a hot oven makes them candy-sweet.

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• By: Karen Ansel, M.S., R.D.N.

Ingredients 4 servings

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• Almond Pesto
• 2 cups fresh basil leaves
• 1 cup fresh parsley leaves
• ½ cup grated Parmesan cheese
• ⅓ cup whole raw almonds
• 1 clove garlic
• 1½ tablespoons red-wine vinegar
• ¼ teaspoon kosher salt
• ¼ teaspoon ground pepper
• ¼ cup extra-virgin olive oil

• ¼ cup water
• Spaghetti Squash & Vegetables
• 1 3-pound spaghetti squash
• ¼ cup water
• 2 pints grape tomatoes, halved
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon kosher salt
• ¼ teaspoon ground pepper
• 1 cup canned cannellini beans, rinsed