Healthy Spaghetti Squash Pesto Recipe

Instructions

• 1.

  Preheat your oven to 400°F (200°C).

• 2.

  Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.

• 3.

  While the squash is roasting, heat a skillet over medium heat. Add the lean ground beef and cook until browned, about 7-10 minutes. Drain excess fat if necessary.

• 4.

  In a food processor, combine basil, pine nuts, Parmesan cheese, garlic, and olive oil. Blend until smooth. Season with salt and pepper to taste.

• 5.

  Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.

• 6.

  In a large bowl, combine the spaghetti squash, cooked beef, and pesto. Toss until well mixed.

• 7.

  Serve topped with halved cherry tomatoes and a side of grapes.