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!
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.
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
Great! Thanks for your feedback, Barbara. Yes, I love spaghetti squash. In fact, I have one cooking in the oven right now. 😉
I topped this off with Macadamia Nut Cheese, it is fantastic! Thanks for sharing this recipe!
Yummy! What a great idea.
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.
Sounds yummy!
What do you think about using pecans instead of walnuts?
You can substitute pecans for walnuts. The flavor will be slightly different, but it will work. Thanks for your question!
Can I substitute the almond milk for coconut milk?
Sure!
Can you use almonds instead of walnuts?
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!
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!
So excited to try this! Love that all your recipes seem to stick to the principle guidelines. This is wonderful!
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!
This sounds awesome! I’m getting recipes together for our fast next month…thank you for posting!
This sounds delicious! I will have to make this tonight.