Prep Time: 15 minutes
Cooking Time: 45 minutes
Serving: 4 servings
One medium spaghetti squash
2 cups fresh basil leaves
1/2 cup grated Parmesan cheese
1/3 cup pine nuts, toasted
Two cloves garlic, minced
1/2 cup extra-virgin olive oil
Salt and pepper to taste
Optional: cherry tomatoes, halved, for garnish
Optional: additional grated Parmesan for serving
Preheat the oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves on a baking sheet, cut sides up.
Drizzle the cut sides of the squash with olive oil, and sprinkle with salt and pepper. Roast the squash in the preheated oven for about 40-45 minutes or until the flesh is tender and can be easily scraped into strands with a fork. Let it cool slightly.
While the squash is roasting, prepare the basil pesto. Combine the basil leaves, grated Parmesan, toasted pine nuts, and minced garlic in a food processor. Pulse until finely chopped. With the food processor running, slowly pour the olive oil through the feed tube until the pesto is well blended. Season with salt and pepper to taste.
If the pesto is too thick, add more olive oil gradually. Once the spaghetti squash is cool enough to handle, use a fork to scrape the flesh, creating long strands that resemble spaghetti noodles. Place the strands in a large bowl.
Add the prepared basil pesto to the bowl of spaghetti squash strands. Toss well to coat the strands evenly with the pesto. If desired, garnish with halved cherry tomatoes and additional grated Parmesan cheese. Serve the spaghetti squash with basil pesto warm, and enjoy!
Nutrition Facts: (Note: Nutrition information may vary based on specific ingredients used.) Serving Size: 1/4 of the recipe
Calories: Approximately 320
Total Fat: 29g
Saturated Fat: 4.5g
Trans Fat: 0g
Total Carbohydrates: 10g
Dietary Fiber: 2g