Roasted Asparagus with Spaghetti Squash Pasta

One of our favorite new vegan dishes!

Ingredients:

2 lbs. fresh asparagus spears

1/2 cup sun-dried tomatoes

2 cloves garlic, finely diced

1 large spaghetti squash

1/2 cup pesto

1 tbsp olive oil

Directions:

(For spaghetti squash pasta) Preheat over to 350 degrees. Cut squash in half and remove seeds.  Cover cookie sheet with foil. Smear olive oil on surface of foil and place squash flesh side down and roast for about 30 minutes.  Remove from oven and wait until cool enough to handle.  When squash has cooled, use a large spoon to scape the strands of squash from the inside of the skin. Let squash strands sit for about 5 minutes on paper towels to drain some of moisture then toss squash with 1/2 cup pesto.  Season to taste with salt and pepper. 

 Roasted Asparagus:

Preheat oven to 350. Line cookie sheet with foil. Toss asparagus with 1 tbsp. olive oil and season with ground pepper, coarse sea salt, sun-dried tomatoes, and garlic. Roast in oven for 15-20 minutes.  Asparagus should be somewhat green but not olive green.  Serve over spaghetti squash pasta.