How To Make Pesto Spaghetti Squash
We can never thank the Italian people enough for inventing pizza and pasta. And you can enjoy these anytime with these easy-to-follow Italian recipes, while you take a sip of your wine! Bon Apetit!
Serves:
Ingredients
- 1 spaghetti squash
- 2 tablespoons olive oil
- 1/2 cup basil leaves
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds.
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Drizzle the inside of each half with olive oil and sprinkle with salt and pepper. Place the squash halves on a baking sheet, cut side down.
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Roast the spaghetti squash in the oven for about 35-40 minutes, or until the flesh is tender and easily scraped with a fork.
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Meanwhile, in a food processor, combine the basil, pine nuts, garlic, Parmesan cheese, and a pinch of salt and pepper. Process until well combined and a pesto-like consistency is formed.
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Once the spaghetti squash is cooked, let it cool for a few minutes. Then, using a fork, scrape the flesh to create spaghetti-like strands.
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In a large bowl, toss the spaghetti squash with the prepared pesto sauce until well coated.
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Serve the Pesto Spaghetti Squash hot and garnish with extra Parmesan cheese, if desired.
Nutrition
- Calories : 248kcal
- Total Fat : 17g
- Saturated Fat : 3g
- Cholesterol : 5mg
- Sodium : 253mg
- Total Carbohydrates : 23g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 5g
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