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Roasted Tomatoes, Dairy Free Pesto And Spaghetti Squash

a plate of shredded spaghetti squash topped with multi-coloured slow roasted tomatoes, plant-based pesto and a drizzle of plant-based yoghurt

Want a lot of flavour without a lot of effort? A flavour packed dish doesn’t always require lots of ingredients. Often all it takes are just a few good ingredients brought together with the right cooking technique. Roasted tomatoes, dairy free pesto and spaghetti squash is precisely this kind of dish.

The mild taste of Spaghetti squash is a deliberate choice. Just like pasta, spaghetti squash, doesn’t dominate – it’s there to support and carry the other flavours. It adds a texture which lets the flavour of the other ingredients shine through. When steamed in a stock it can be shredded into a tasty whole food pasta alternative. Roasted tomatoes become sweeter and the addition only a few seasonings intensify the flavours further.

As always, I encourage you to add your own touches and make this dish your own. Take inspiration from your favourite Italian ingredients, olives, capers, pickled red onions or just a sprinkle of plant-based parmesan, the possibilities are almost endless. For an oil-free option, you could try this herb packed chimichurri.

Roasted Tomatoes, Dairy Free Pesto and Spaghetti Squash

Serves 4

Ingredients

  • 800g mixed colour cherry tomatoes
  • Olive oil or a savoury vegetable stock for an oil-free dish
  • 1 tbsp balsamic vinegar or preferred vinegar
  • sea salt and ground black pepper
  • 1 large Spaghetti Squash – approximately 800g
  • 1/2 cup vegetable stock
  • 1/4 cup dry white wine – optional, or use more stock
  • 4 cloves garlic
  • 1/2 onion
  • Dairy-free pesto or an oil-free chimichurri
  • Plant-based yoghurt or sour cream
  • fresh basil to garnish

Method

Preheat the oven to 200ºC.

Cut the spaghetti squash into 4 or 5 rounds about 5cm deep and scoop out the seeds.

Place in a lined roasting tray with the onion and garlic, season with salt and pepper and pour in white wine and stock. Alternatively you could bake with water to add steam.

a tray of roasted spaghetti squash being shredded into spaghetti strands

Half the cherry tomatoes and place in an oiled skillet or lined roasting tray. Season with salt and pepper, drizzle with olive oil and balsamic vinegar.

Bake spaghetti squash for 20 then turn over for an even cook, put the cherry tomatoes in the oven at this time. Cook for 10-20 minutes more or until the spaghetti squash is tender.

Remove the spaghetti squash from the oven, turn the heat down low to keep the tomatoes warm.

To Serve

Use a fork to twist and twirl the spaghetti stands away from the skin and place in a mound on the centre of a plate, drizzle with pesto and plant-based yoghurt or sour cream and garnish with fresh basil to serve.

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