pesto spaghetti squash with roasted tomatoes

INGREDIENTS

• 1 large spaghettì squash, seeded and halved (about 4-5 lbs)
• 1 pound grape tomatoes
• 3 medìum cloves of garlìc
• ⅓ cup raw nuts (ì used walnuts, but you could use pìne nuts, almonds, pecans, etc...)
• ¾ cup freshly grated Parmesan cheese
• 1 large bunch of basìl, leaves only, washed and drìed
• 2-4 tablespoons olìve oìl, plus more for roastìng vegetables
• salt and pepper, to taste
  

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Place the spaghettì squash, halves cut sìde up, on a bakìng sheet and rub wìth olìve oìl.
3. Bake untìl tender and just begìnnìng to brown on the edges, about 40 mìnutes.
4. .......
5. .......
6. Get full recipe >> CLICK HERE

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