1 medium-sized spaghetti squash

1/2 cup prepared pesto

2 pints cherry tomatoes {I used a mixture of red & yellow}

2 garlic cloves, minced

Olive oil

Salt and pepper

Parmesan cheese, for garnish

Preheat oven to 450 degrees. Split the squash in half and scrape out the seeds. Line a baking sheet with foil. Season the flesh side of the squash with olive oil, salt and pepper. Place the squash flesh side down and roast for 30-35 minutes. Remove from the oven and rest until cool enough to handle. Decrease the oven temperature to 350 degrees. Toss the cherry tomatoes with garlic and olive oil. Spread out in one layer on a separate baking sheet and sprinkle with salt and pepper. Roast 15 minutes until soft.

Once the squash is cooled, using a fork, scrape the strands of squash from the inside into a large bowl. Toss the spaghetti squash with the pesto and the roasted tomatoes. Sprinkle with Parmesan cheese, if desired, and serve.

There are several reasons why I love fall, one being the food. Squash is one of my favorite seasonal foods and spaghetti squash is probably my favorite kind of squash! This is an easy weeknight meal, that is not only nutritious, but it’s hard to tell this isn’t pasta. I typically serve this with a marinara as if it were pasta, but I wanted something a little more fresh with more flavors for last night’s dinner. {Also, we are having regular pasta with my homemade sauce tomorrow, so I didn’t want two similar dinners in the same week 😉 } Coming from someone who can never have too much pasta, it’s hard to tell the difference between regular spaghetti and spaghetti squash 🙂

Have a wonderful day!

P.S. Today is the last day to enter the J.Crew necklace giveaway! Giveaway closes tonight at midnight EST. For all the details and to enter click here 🙂