Almond Pesto with Blistered Tomatoes and White Beans Over Spaghetti Squash

Love this idea from Eating well. The almond pesto is delicious and this recipe makes plenty. Standby for another idea on how to use the leftovers! I didn't make a whole lot of changes to this original concept because it is so yummy it almost feels unhealthy. Blistering tomatoes in the oven like this is an incredible trick that can translate to just about anything. 

Almond Pesto with Blistered Tomatoes and White Beans Over Spaghetti Squash 

• Pesto:
• 3 cups fresh basil leaves
• 1 cup fresh parsley leaves
• juice of one lemon (fresh is key)
• 1 teaspoon lemon zest
• ½ cup grated Parmesan cheese
• ⅓ cup raw almonds
• 3 cloves garlic
• 1½ tablespoons red-wine vinegar
• salt and pepper to taste
• ¼ cup extra-virgin olive oil
• 1 3-pound spaghetti squash
• 2 pints grape or cherry tomatoes
• 1 tablespoon extra-virgin olive oil
• salt and pepper to taste
• 1/2 teaspoon lemon pepper
• 1/4 teaspoon red pepper flakes if you like heat!
• 1 15 ounce can cannellini beans, rinsed

1. To make the pesto: Put basil, parsley, Parmesan, almonds, garlic, vinegar, lemon and lemon zest, and salt and pepper in a food processor and pulse until coarsely chopped, scraping down the sides. Then, while it's running add olive oil, processing until smooth. If too thick add in up to 1/4 cup of water to smooth. 
2. Now get the squash cooking in the microwave: this is the same method I used in my other spaghetti squash recipes, and I will never spend time roasting it again. Mainly because I do not have the time (in case you are interested Greek Spaghetti Squash). Cut the squash in half. You'll need a good sharp knife to cut this. Cut off the top and bottom to stabilize. If you don't have a good one, using the knife to poke little slits along where you want to cut it and microwave whole for one minute. It'll make it easier to cut. Scoop out seeds in the middle. 
3.  Place two halves of squash cut side down in a microwaveable flat casserole dish. Fill with about 1/4 cup of water. Microwave about 12 minutes. Test with a fork to see if it pulls away into strings easily. If not give it another 2 minutes and try again. If you don't have a big enough dish you can do one half at a time. 
4. Meanwhile, preheat oven to 400. Toss tomatoes with oil, salt and pepper, lemon pepper and red pepper flakes in a large bowl. Spread on a baking sheet covered in foil. Roast until soft and wrinkled, 10 to 12 minutes. Add back to a bowl, and add beans and stir to combine.
5. Divide scraped spaghetti squash into 4 bowls. Top each with 1/4 of the tomatoes bean mixture and about 1/4 cup of pesto. 

**Makes 4 servings

**4 on Bryce's dish scale. Bowls and food processor make it a bit taxing.