Spaghetti squash with pesto is a light and flavorful dish that provides a healthy alternative to traditional pasta. This recipe features tender strands of spaghetti squash tossed with a vibrant homemade basil pesto, creating a delicious and nutritious meal that’s perfect for a healthy lifestyle.
- Cooking Time
35 minutes - Difficulty
Easy - Difficulty
12$
Ingredients
- Ingredients:
- 1 large spaghetti squash
- 2 tablespoons olive oil
- Salt and pepper to taste
For the pesto:
- 2 cups fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
Garnish:
- Cherry tomatoes, halved
- Grated Parmesan cheese
Instructions
- Prepare the spaghetti squash:
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the cut sides with olive oil and season with salt and pepper.
- Place the squash cut-side down on a baking sheet and roast for about 40 minutes until tender.
- Prepare the pesto:
- In a food processor, combine basil, pine nuts, Parmesan cheese, and garlic.
- Pulse until finely chopped.
- With the processor running, slowly add the olive oil until the pesto is smooth.
- Season with salt and pepper to taste.
- Assemble the dish:
- Use a fork to scrape out the strands of spaghetti squash into a large bowl.
- Add the pesto and toss to combine.
- Serve:
- Garnish with cherry tomatoes and additional grated Parmesan cheese if desired.
Spaghetti squash with pesto is a healthy and delicious alternative to traditional pasta dishes. Enjoy the fresh, vibrant flavors of the homemade pesto paired with the tender strands of squash. Perfect for a light lunch or dinner. Bon appétit!
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