I can have pesto?

Pesto Spaghetti SquashYes, you can. Keep reading…

Every time I open up a spaghetti squash, I am reminded of just how creative our God is. What a fun vegetable! The inside strands of the squash come out like thin spaghetti strands. It’s so cool!

Pesto Spaghetti Squash

1 spaghetti squash (about 2 pounds)
1 Pesto recipe

Preheat oven to 375 degrees. With a fork, prick squash all over and place in baking dish. Cook 1 hour, and remove from oven.

Let squash cool 10-15 minutes before cutting in half and removing the seeds. Discard seeds. Pull a fork lengthwise through the flesh to separate it into long strands. Place strands in a large bowl. Add Pesto to spaghetti squash, and stir to coat. Mix well, and serve immediately.

Yield: 6 servings (serving size = about 1/2 cup)

Comments

  1. Kristen — thank you so much for these recipes! They are great!! (I haven’t yet tried some of them because I need the chance to go to the store in order get the ingredients, but I’m very anxious to make them.) Thank you again for sharing so generously!

  2. Thanks, Christina! Be sure to come back and tell us which recipes you tried and what you thought. I’m glad you’re using the blog!

  3. I loved the pesto spaghetti squash!

    Thanks!!

  4. Okay — you asked for us to “sock it to you”… Personally, we think the spices (basil, salt) were a little strong for our tastes in the pesto (and also in the Spinach Artichoke dip), but that’s just our own tastes. These are great recipes, though, and we’ll just adjust the amounts of spices to suit our milder preferences. 🙂

  5. Thanks for your comments about the pesto. Yes, one of the main ingredients in pesto is basil, so you have to big a big basil fan, which I am! If you’re not, then it might seem a little strong. That’s the great thing about cooking…you can add or use less of any ingredient based upon your own tastes. The recipes just give you a starting point! I’m glad you’re using the blog, though. And, thanks for posting a comment!

  6. I tried this one and wasn’t a fan of it, had a strange taste to it. Next time I’ll try different spices. Any other recipes for the spaghetti squash?

  7. Rena, have you ever had regular pesto? Just curious… 🙂

    Other ideas with spaghetti squash are to use tomato sauce, Eggplant Tomato Sauce, Spaghetti Squash Stir-fry. Basically, it works great as a substitution for pasta. I’ve even been known to cut it into smaller pieces and eat it cold as a salad topping. Hope that gives you some ideas!

  8. Can I eat spinach pasta with durum wheat semolina?

    • Read your label to be sure it’s whole grain. When a product is whole grain, it contains all three of parts of the original grain kernel (germ, bran and endosperm), which makes it more nutritious. Durum wheat is milled to remove the bran and germ, leaving yellow endosperm granules, which are known as semolina. The semolina is then ground into flour and used to make pasta. This process doesn’t include all the three parts of the grain kernel, so it’s not considered whole grain.