Clean recipe · choosingchia.com
Sun-Dried Tomato Spaghetti Squash With Caramelized Onions
This full-flavoured recipe is perfect for a lighter dinner with fresh ingredients!
Original recipe: choosingchia.com
- Yield:
- 4 servings
- Prep:
- 20 min
- Cook:
- 40 min
- Total:
- 1 hr
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Ingredients
- 1 large spaghetti squash
- 1 tbsp olive oil
- 1 cup sun-dried tomatoes. (in oil works best)
- 1 cup basil
- 2 garlic clove
- 1/4 cup toasted pine nuts
- 1/3 cup olive oil
- salt & pepper to taste
- 1 tbsp olive oil
- 1 large onion
- 1/4 tsp salt
- 1/4 cup crumbled goat cheese
- 1 handful parsley, chopped
Instructions
Spaghetti Squash
Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.- Cut your squash in half lengthwise, remove seeds, and brush the flesh with olive oil.
- Place your squash face down on your baking sheet, and place in the oven for 40-50 minutes, or until tender.
- Once cooled, take a fork and begin to scrape out your squash. It should scrape rather easy, and resemble spaghetti. (If your squash is too hard to scape, it needs to be cooked longer)
- While the squash cooks, prepare the rest of the ingredients
Sun-dried tomato pesto
Place your sun-dried tomatoes, basil, garlic, toasted pine nuts, and olive oil in a food processor. Pulse until a paste form. Add salt and pepper to taste.Caramelized onions
Heat 1 tbsp olive oil in a large saucepan. Chop your onion and add it to the pan with the salt on medium-low heat. Cook for 15-20 minutes, mixing every few minutes.Assemble
Add half of your sun-dried tomato pesto to the pan on medium heat. Cook for 2 minutes. Add your squash and mix until everything is well combined. Add more pesto if needed, or reserve the rest for another time.- Top with fresh chopped parsley and crumbled goat cheese.