Spaghetti Squash with Pesto

Category: Main Dishes  


~1 Spaghetti squash

For Pesto:

  • 4 large handfuls of basil
  • 2 garlic cloves
  • 1 handful of spinach leaves
  • 3/4-1 cup of olive oil
  • 1/4 cup of pine nuts or cashews
  • salt to taste


~Preheat oven to 400 degrees.  Cut spaghetti squash in half, lengthwise.  Remove the seeds.  Place both halves on a cookie sheet lined with parchment paper.  Place in the oven and cook for 60-80 minutes, until the sides are tender and the top begins to brown.

~For Pesto, mix all ingredients in a mini chopper or blender until well blended.  Add more oil if need be.

~Remove spaghetti squash and with a fork, scrap lengthwise until all squash is out of the skin. Place in a bowl and add pesto.  Mix well and serve.

Optional: Can add shrimp, chicken or scallops