Spaghetti Squash with Pesto, Mozzarella, & Roasted Tomatoes

Ingredients  

• 1 large spaghetti squash
• 1 pint grape or cherry tomatoes
• 2 tablespoons olive oil, divided
• Kosher salt and black pepper, to taste
• 2 tablespoons pesto, can use store bought
• 4 ounces fresh mozzarella cheese, shredded
• Garnish: crushed red pepper flakes and freshly chopped basil

Instructions 

• Preheat oven to 400 degrees F and line a large baking sheet with foil.
• Use a sharp knife to carefully cut the spaghetti squash in half lengthwise. Use a big spoon to scrape out the seeds and the stringy pieces. Discard.
• Brush the insides of the squash with 1 tablespoon of the olive oil and sprinkle with a little salt and pepper. Place cut-side down on one side of the prepared baking sheet. Roast for 20 minutes.
• Meanwhile, place the tomatoes in a medium bowl. Drizzle with the remaining olive oil and season with salt and pepper. Toss until all the tomatoes are well coated.
• Remove the pan from the oven and place the tomatoes on the other side of the pan. Return to the oven and roast for 15-20 minutes, or until tomatoes are soft and start to burst and the spaghetti squash pierces easily when a knife is inserted into the skin and flesh.
• Remove from the oven and preheat the oven to broil. Place the tomatoes in a bowl.
• Flip the squash over on the pan and gently run a fork down the flesh, creating strands. Add the pesto (1 tablespoon per half) and use the fork to “fluff” the strands and mix in the pesto.
• Top each squash half with mozzarella cheese and return the pan to the oven. Cook for 2-4 minutes, or until the cheese melts.
• Top with roasted tomatoes, crushed red pepper flakes, and basil. Serve immediately.

Nutrition

Calories: 258kcal, Carbohydrates: 22g, Protein: 9g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 23mg, Sodium: 295mg, Potassium: 563mg, Fiber: 5g, Sugar: 8g, Vitamin A: 1618IU, Vitamin C: 21mg, Calcium: 223mg, Iron: 1mg