Looks like pasta. Tastes like pasta.

spaghetti squash with basil-walnut cream sauce

Spaghetti squash – I love this vegetable. I’m fascinated by its unique pasta-like texture, and I like to cook with it often. Enjoy this simple recipe that can be served as the main dish or a side dish. Either way, it’s certain to be a big hit, especially with kids!

Spaghetti Squash with Basil-Walnut Cream Sauce

2 pounds spaghetti squash

Sauce:
1 cup unsweetened almond milk
1 cup walnuts
1 cup fresh basil leaves, lightly packed (about 10-12 large leaves)
½ cup fresh parsley, lightly packed
2 cloves garlic, minced
¼ teaspoon salt
1/8 teaspoon pepper

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

During last 10 minutes of baking time, put sauce ingredients in a food processor or blender. Process 15-20 seconds or until smooth (less time if you prefer a chunkier texture). Heat in a small saucepan over medium to low heat; do not boil. Cook 10-15 minutes, stirring occasionally.

While sauce is cooking, remove squash from oven, and let 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.

Pour sauce over spaghetti squash, and stir well to coat. Serve immediately.

Yield: 8 servings (serving size: about ½ cup)

Recipe Notes

  • Substitute whole grain pasta for the spaghetti squash.
  • Add cooked broccoli and/or sliced olives.

Comments

  1. Anonymous says:

    This sounds delicious! I will have to make this tonight.

  2. This sounds awesome! I’m getting recipes together for our fast next month…thank you for posting!

  3. brannonaj says:

    Is spaghetti squash good re-heated? I would think it might get too mushy.

    • After squash has been refrigerated, it does well when lightly sauteed (in just a bit of olive oil). Squash doesn’t freeze well, though; it DOES get too watery and mushy when reheated after being frozen. Thanks for your question!

  4. DeAnn Griffin says:

    So excited to try this! Love that all your recipes seem to stick to the principle guidelines. This is wonderful!

  5. I loved this recipe! It was so easy and tasty! I substituted fresh spinach for basil because it is so expensive this time of year and I put some dried basil in as well! It came out really good! And it is definitely a healthier option for pesto when I am done with the Daniel Fast!

  6. Can you use almonds instead of walnuts?

  7. Can I substitute the almond milk for coconut milk?

  8. What do you think about using pecans instead of walnuts?

  9. I baked my squash in the oven face down with a little olive oil and garlic then blended a can of rotel tomatoes and added to it. It was delicious.

  10. I topped this off with Macadamia Nut Cheese, it is fantastic! Thanks for sharing this recipe!

  11. Barbara Cooper says:

    This is the kind of taste that definitely make you decide to eat right and better :). I used dry ingredients
    Taste great, only can imagine what real herbs will give
    Thank You