This Spaghetti Squash with Pesto dish is a healthy, flavorful alternative to traditional pasta. The spaghetti squash acts as a perfect vehicle for the fresh, vibrant pesto sauce. This recipe is not only gluten-free and low-carb but also incredibly satisfying and easy to prepare. Perfect for a weeknight dinner or a light lunch, this dish brings together the best of both worlds – taste and nutrition.
Appliances and Special Utensils
- Oven
- Baking sheet
- Fork
- Food processor or blender
- Knife
- Cutting board
Ingredients
- 1 medium spaghetti squash
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
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Preheat Oven: Preheat your oven to 400°F (200°C).
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Prepare Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with 2 tbsp of olive oil and season with salt and pepper.
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Bake Squash: Place the squash halves cut-side down on a baking sheet. Roast in the preheated oven for 35-40 minutes, or until the flesh is tender and easily shredded with a fork.
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Make Pesto: While the squash is baking, prepare the pesto. In a food processor or blender, combine the basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
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Add Olive Oil: With the machine running, gradually add 1/2 cup of olive oil in a steady stream until the mixture is smooth and creamy. Add lemon juice and season with salt and pepper to taste. Blend again to combine.
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Shred Squash: Once the squash is done baking, remove it from the oven and let it cool slightly. Use a fork to scrape the flesh into long, spaghetti-like strands.
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Combine: In a large bowl, toss the shredded spaghetti squash with the prepared pesto until well combined.
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Serve: Serve the Spaghetti Squash with Pesto immediately, garnished with extra Parmesan cheese and pine nuts if desired. Enjoy your fresh, homemade meal!