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Prep
Difficulty
Easy
Time
Estimate
45 mins
Roast the spaghetti squash first. While it cooks, blend the pesto and slice the tomatoes. Toss the spaghetti squash with the remaining ingredients and assemble the tomato plate.
Spaghetti squash starts appearing just as tomatoes and other summer delights start to wane. Toss them together for a veggie packed delight. If you no longer have basil, make a pesto from arugula instead. If you have extra veggies to add, such as carrots or summer squash, slice them thinly and toss with the onions.
Homemade pesto is an amazing, yet simple luxury. Have a mortar & pestle? Roll up those sleeves and pound some love into this garlic-basil-olive oil sauciness. Have a food processor? Pulse, pulse and you are done. We use lemon to brighten the flavor and retain color. Make this vegan by substituting more nuts for the cheese. If you can’t find or afford pricy pine nuts, I love my pesto with walnuts, pistachios, almonds or even pecans.
This luscious tomato dish is from my childhood summer dinners. Slices of the richest, juiciest seasonal tomatoes are ideal for this dish. The rest of the recipe is just a few things that are nice to sprinkle on top. Add more or less of each, to taste.
