Mushroom & Garden Vegetable Pesto Summer "Pasta"

4 oz. Mushrooms, cut bite sized
1 ea. Spaghetti squash
1 ea. Onion, sliced
1 C. cherry tomatoes, halved
½ C. green beans, 1” long pieces, blanched
½ C. baby carrot, 1” long pieces, blanched
1 C. Chard, leaves and stem cut separate
1 T. tomato paste
¼ C. white wine
½ C. vegetable stock (or water)
1 T. Parsley, chopped
Pesto
1 C. Basil, fresh
¾ C. Vegetable oil
¼ C. Parmesan cheese, grated
1 t. garlic, chopped
½ t. salt


Heat the oven to 400 F. Cut the squash in half and scoop out the seeds. Place the cut side down on a greased sheet tray and roast for 20-25 minutes until just soft. Remove and let rest. For the pesto, pack the basil, garlic and salt into a blender or bullet. Heat the oil in the microwave for 1 minute. Add the warm oil to the basil and blend until smooth. Allow to cool for 5 minutes. Add the parmesan and blend until incorporated. Heat a skillet with a tablespoon of olive oil until just smoking. Add the mushrooms and onions and sauté for 2 minutes. Add the chard stems and sauté 1 minute. Add the garlic and chard leaves and sauté for 1 minute. Add the tomato paste and sauté for 30 seconds. Add the white wine and cook for 2 minutes. Add the stock or water, green beans, carrots, and cherry tomatoes and bring to a simmer. Simmer on medium for 4 minutes. Add ½ cup of your pesto and season with salt and pepper to taste. Scoop the squash into a mixing bowl. Toss with chopped parsley, olive oil and salt and pepper. Serve the squash as your pasta and top with the mushroom pesto sauce.