This dish puts a fall spin on the popular yet simple dish, pesto and pasta.
Spaghetti squash is a fabulous addition to any meal, and best of all, you can currently purchase it from the local farm stand.
When cooked properly, spaghetti squash looks exactly like it sounds, like spaghetti.
Pesto is a very popular sauce, and it’s easier to make than many think!
This week, our recipe will set you up for a fabulous meal that’s simple and easy to make.
For the squash:
- 1 spaghetti squash (the bigger the squash the more it will yield)
- 2 tablespoons of cooking oil
- 1 sprinkle of Salt
For the pesto:
- 2 cups of fresh stemless basil
- 2 tablespoons of walnuts
- 1 large clove of garlic (or 1 small if you prefer)
- ½ cup extra virgin olive oil
- ½ cup of grated parmesan
Start by preheating the oven to 375 degrees.
Next, take your squash and cut it in half from top to bottom.
Scrape out all of the seeds and then drizzle the olive oil and sprinkle the salt over the cleaned squash.
Place the spaghetti squash seasoned side down on a non-stick or lightly greased cookie sheet.
Cook until tender, about 35-45 minutes depending on the size.
Once tender, pull the squash out and let it sit until it is cool enough to handle.
Once you get to this point, prepare the squash by simply scraping it out with a fork.
This will give it the long stringy look of spaghetti!
While your squash is cooking, you can prepare your homemade pesto!
This works best with a food processor, but if you have a powerful blender or smoothie maker, it will also be effective.
Start by combining all of the basil, walnuts and garlic into the food processor and mix until the mixture is very fine.
Then, while still mixing, slowly add the olive oil in.
Once the mixture is smooth, add the parmesan and quickly mix it.
Place in the fridge until it can be combined with the squash!