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Spaghetti Squash with Basil-Walnut Cream Sauce

October 13, 2010 By Kristen Feola

Spaghetti Squash w/ Basil-Walnut Cream Sauce

Spaghetti Squash with Basil-Walnut Cream Sauce

Spaghetti squash is a fascinating vegetable because it looks like pasta and tastes like pasta. This recipe can be served as the main dish or a side dish. Either way, it's certain to be a big hit, especially with kids!
3.68 from 59 votes
Print Recipe
Course Main Course
Servings 8

Ingredients
  

  • 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

Instructions
 

  • 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)

Notes

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

 

Previous Post: « Sun-dried Tomato, Potato, and Broccoli Bake
Next Post: Corn Chowder »
5 1 vote
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Barbara Cooper
Barbara Cooper
9 years ago

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

0
Kristen Feola
Kristen Feola
Author
Reply to  Barbara Cooper
9 years ago

Great! Thanks for your feedback, Barbara. Yes, I love spaghetti squash. In fact, I have one cooking in the oven right now. 😉

0
Joy Adams
Joy Adams
9 years ago

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

0
Kristen Feola
Kristen Feola
Author
Reply to  Joy Adams
9 years ago

Yummy! What a great idea.

0
Kori
Kori
10 years ago

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.

0
Kristen Feola
Kristen Feola
Author
Reply to  Kori
10 years ago

Sounds yummy!

0
Jodi
Jodi
10 years ago

What do you think about using pecans instead of walnuts?

0
Kristen Feola
Kristen Feola
Author
Reply to  Jodi
10 years ago

You can substitute pecans for walnuts. The flavor will be slightly different, but it will work. Thanks for your question!

0
Kyana
Kyana
10 years ago

Can I substitute the almond milk for coconut milk?

0
Kristen Feola
Kristen Feola
Author
Reply to  Kyana
10 years ago

Sure!

0
Jenny
Jenny
10 years ago

Can you use almonds instead of walnuts?

0
Kristen Feola
Kristen Feola
Author
Reply to  Jenny
10 years ago

Yes, but the flavor will be a bit different. I’ve never tried this recipe with almonds, so let me know if you like it!

0
Annie
Annie
11 years ago

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!

2
DeAnn Griffin
DeAnn Griffin
11 years ago

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

0
brannonaj
brannonaj
12 years ago

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

0
Kristen Feola
Kristen Feola
Author
Reply to  brannonaj
11 years ago

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!

0
Anonymous
Anonymous
13 years ago

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

0
Anonymous
Anonymous
14 years ago

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

0

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