Pesto Spaghetti Squash
Spaghetti squash is one of God's amazing creations. The inside strands come out like thin spaghetti strands. It's so cool! This type of squash can easily be substituted for pasta in most recipes, making it a healthier choice.
Ingredients
- 1 spaghetti squash (about 2 pounds)
- 1 recipe Pesto
Instructions
- 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)
Notes
- Salad complements this dish well. Ideas are Summer Breeze Salad, Strawberry Spinach Salad, or Cool as a Cucumber Salad.
- Serve with Flatbread and Hummus.
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.
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!
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?
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!
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. 🙂
I loved the pesto spaghetti squash!
Thanks!!
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!
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!