🍃 When pasta cravings hit, but you want something light, this Spaghetti Squash with Pesto has got you covered! Perfectly roasted spaghetti squash ‘noodles’ tossed in fresh basil pesto, sprinkled with golden pine nuts for that nutty crunch, and garnished with vibrant Italian parsley. 🌿 This dish is low-carb, loaded with nutrients, and absolutely delicious. Serve warm and savor every bite of this guilt-free comfort food! 💚
Get the recipe below 👇 or on my website here: https://www.christineavanti.com/recipes/spaghetti-squash-with-pesto/
Ingredients
– 2 medium-sized spaghetti squash, cut in half
– 2 tablespoons extra-virgin olive oil
– Italian parsley, for garnish
– 2 tablespoons toasted pine nuts
– 1 cup fresh pesto (see recipe below)
Simple & Easy Pesto
– 2 cups fresh basil leaves, tightly packed
– ½ cup grated Parmesan cheese
– ¼ cup pine nuts
– ¼ teaspoon chili flakes
– 1 garlic clove, crushed
– ¼ cup extra-virgin olive oil
– Sea salt and ground black pepper, to taste
Instructions
Step 1
If the spaghetti squash is too hard to cut, preheat the oven to 375°F and bake it whole for 10 minutes to soften. Allow it to cool, then slice in half and scoop out the seeds.
Step 2
Preheat the oven to 425°F. Brush the squash halves with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Bake for 35 minutes.
Step 3
While the squash roasts, prepare the pesto. In a food processor or blender, combine basil, Parmesan, pine nuts, cayenne, and garlic. With the machine running, slowly pour in the olive oil until the pesto is thick and bright green, about 45 seconds. Season with salt and pepper to taste. If the pesto is too thick, add water gradually until it reaches the desired consistency.
Step 4
Toast 2 tablespoons of pine nuts in a medium skillet over medium heat, stirring continuously for 1-2 minutes until they are golden and fragrant. Set aside.
Step 5
Once the squash is cooked, remove from the oven and use a fork to scrape out the strands, creating “spaghetti.” Transfer to a serving platter.
Step 6
Toss the squash with pesto, toasted pine nuts, and garnish with Italian parsley.
Serve warm as a delightful pasta alternative!
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