Side Pannel
Spaghetti Squash with Basil Pesto
- Prep Time: 10 minutes
- Cooking Time: 1 hour 15 minutes
- Serves: 4 servings
Spaghetti Squash with Basil Pesto
- Recipe Submitted by Lekach on 09/24/2014
Category: Healthy Recipes, Lunch/Snacks
Ingredients List
- 1 spaghetti squash (3 to 4 pounds)
- grated Parmesan cheese to serve
- --------------------------------------------------
- For the Pesto:
- ½ cup basil leaves
- ½ cup parsley
- 3 Tbsp walnuts
- 4 Tbsp olive oil
- 1 Tbsp water
- 1 Tbsp lemon juice
- ½ tsp garlic powder
- ¼ tsp salt
Directions
1. Preheat the oven to 375F.
2. Rinse the squash under cool running water. With a fork or a small knife, prick the squash all over. Place it on a backing dish and roast until the squash can be easily pierced with a fork, for about 1 hour 15 minutes. Let it cool.
3. Once the squash is cool enough to handle, cut it in half lengthwise and remove the seeds and the pulp (see the notes below). Using a fork, scrape out the insides of the squash into a bowl.
4. To prepare the pesto, place the basil leaves, parsley, walnuts, water, lemon juice, garlic powder and salt in a blender and puree. Add the olive oil and pulse a few more times until blended.
5. To serve, top the spaghetti squash with the basil pesto and sprinkle with Parmesan cheese.
Notes:
Spaghetti squash seeds are very tasty too!
To prepare the seeds, preheat the oven to 375F. Wash the seeds to clean them from the pulp, pat them dry with a paper towel, spread out on a baking dish and roast them until they are dry and crunchy, for about 20 minutes.
2. Rinse the squash under cool running water. With a fork or a small knife, prick the squash all over. Place it on a backing dish and roast until the squash can be easily pierced with a fork, for about 1 hour 15 minutes. Let it cool.
3. Once the squash is cool enough to handle, cut it in half lengthwise and remove the seeds and the pulp (see the notes below). Using a fork, scrape out the insides of the squash into a bowl.
4. To prepare the pesto, place the basil leaves, parsley, walnuts, water, lemon juice, garlic powder and salt in a blender and puree. Add the olive oil and pulse a few more times until blended.
5. To serve, top the spaghetti squash with the basil pesto and sprinkle with Parmesan cheese.
Notes:
Spaghetti squash seeds are very tasty too!
To prepare the seeds, preheat the oven to 375F. Wash the seeds to clean them from the pulp, pat them dry with a paper towel, spread out on a baking dish and roast them until they are dry and crunchy, for about 20 minutes.
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