Ingredients:
- 1 medium Spaghetti Squash (approx. 1.5 kg / 3.3 lbs)
- 3 tbsp Olive Oil, divided
- 1 1/4 tsp Sea Salt, divided
- 1/2 tsp Black Pepper
- 500 g (1 pint) Cherry or Grape Tomatoes, left whole
- 3 cloves Garlic, thinly sliced
- Pinch of Red Pepper Flakes (optional)
- 1 cup Basil Pesto (240 ml)
- 1/2 cup grated Parmesan Cheese (approx. 50 g), plus extra for serving
- 1/4 cup toasted Pine Nuts (optional)
- Small handful fresh Basil Leaves, chiffonade
Instructions:
- Preheat the oven to 200°C (400°F). Line one large baking sheet with parchment paper. Carefully halve the spaghetti squash lengthwise and scoop out the seeds.
- Drizzle 1 tbsp of olive oil over the cut surfaces of the squash. Season generously with salt and pepper. Place the squash halves cut-side down on the prepared baking sheet. Roast for 40–50 minutes, or until the flesh is easily pierced with a fork.
- While the squash is roasting (around the 20-minute mark), prepare the tomatoes. Combine the cherry tomatoes, sliced garlic, 1 tbsp olive oil, 1/4 tsp salt, and red pepper flakes (if using) onto a second lined baking sheet. Toss gently to coat.
- Place the tomato sheet in the oven alongside the squash. Roast for 20–25 minutes. The tomatoes should start to burst and blister. Remove both sheets from the oven when done.
- Once the squash is cool enough to handle (about 10 minutes), use a fork to scrape the flesh out of the shell, dragging the fork from end-to-end to create long, spaghetti-like strands. Transfer the strands into a large mixing bowl.
- Add the basil pesto and the grated Parmesan cheese to the warm squash strands. Toss gently to combine completely.
- Gently scrape the roasted tomatoes, including all the garlic and pan juices, into the mixing bowl. Toss once more, aiming to distribute the ingredients without completely mushed the burst tomatoes.
- Transfer the mixture to serving bowls. Garnish immediately with toasted pine nuts and fresh basil chiffonade. Serve extra Parmesan at the table.