Pesto Spaghetti Squash

A fun recipe that has us dreaming of summer

Posted on Feb 24, 2021 by Jack McCann
Tags: Recipes sides Newsletter vegetarian

Betsy found this easy recipe that was so refreshing we wanted to share!

You don't have to make your own pesto, but it is so good when fresh.


Ingredients

  • One whole spaghetti squash
  • 1 cup pesto
  • Tomato, around 4 plum tomatoes or 1 pound cherry, bite sized pieces
  • Garnish of fresh basil and parmesan

Instructions

  1. Boil the whole squash for about 40 minutes until tender
  2. Drain and allow to cool, then split in half lengthwise
  3. Scrape out seeds and the strings attached to seeds. Discard
  4. Scrape out flesh from the skin and transfer to a sauce pan -- it will come out in clumps and seperate
  5. Gently add pesto and tomatoes, warm if needed
  6. Season with salt and pepper to taste
  7. Garnish with fresh basil and parmesan


Pesto

We love making fresh pesto. It also is really good frozen (and lasts a long time).

Click the image below to view our recipe.


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