Roasted Spaghetti Squash with Artichokes, Basil Pesto and Cherry Tomatoes

• 1 whole Spaghetti Squash, Roasted
• 2 Tablespoons Extra Virgin Olive Oil, Plus More For Roasting
• Salt And Pepper
• 1/2 Onion, Sliced
• 3 cloves Garlic, Minced
• 1 pinch Red Pepper Flakes
• 1/4 cups White Wine
• 1/2 cups Chicken Stock (or Vegetable)
• 1/4 cups Basil Pesto
• 4 ounces, weight Artichoke Hearts, Chopped
• 1 cup Cherry Tomatoes, Halved
• Parmesan Cheese
• Fresh Parsley

1. Preheat oven to 400 degrees F.
2. Cut spaghetti squash in half, drizzle with olive oil and sprinkle on salt and pepper.
3. Roast on a baking sheet, cut side down, for 40-50 minutes or until squash is tender.
4. Let cool, then using a fork, scrape out squash.
5. It will come out in shredded pieces resembling spaghetti.
6. Add 2 tablespoons of olive oil into a large heated skillet.
7. Add onions and saute 3-5 minutes.
8. Add garlic and red pepper flakes and continue to saute another couple minutes.
9. Add white wine and chicken broth.
10. Simmer 3-5 minutes.
11. Stir in basil pesto; add artichokes and cherry tomatoes and simmer 2 minutes.
12. Add spaghetti squash, parmesan cheese and fresh parsley.
13. Toss to combine.
14. Taste and add salt and pepper if needed.
15. You can also add additional chicken broth if needed/desired.

olive oil, salt, onion, garlic, red pepper, white wine, chicken, basil pesto, hearts, cherry tomatoes, parmesan cheese, parsley

Taken from tastykitchen.com/recipes/main-courses/roasted-spaghetti-squash-with-artichokes-basil-pesto-and-cherry-tomatoes/ (may not work)