Pesto Spaghetti Squash w/ Roasted Tomatoes

A simple low-carb dish that can be enjoyed as a side or an entrée.

What you’ll need:

-Spaghetti squash

-Pesto (I use a dairy-free version from Trader Joe’s!)

-Cherry tomatoes

-Olive oil and/or ghee

-Salt & pepper

How to prepare:

1. Safely cut spaghetti squash in half , scoop out seeds in the center.

2. Place squash face up on baking sheet, drizzle with olive oil, salt & pepper

3. Roast squash for 40-45 mins.

4. Cut cherry tomatoes in half, place on baking sheet to roast for 20-30 mins or until tomatoes are shriveled.

5. Heat large skillet with olive oil or butter/ghee.

6. Once squash is cooked, scrape with a fork (making it into spaghetti form) into skillet

7. Mix in pesto until squash is fully covered

8. Add roasted tomatoes.

   ENJOY!