Basil Pesto Spaghetti Squash Pasta Recipes

PESTO SPAGHETTI SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Place squash skin side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside.
• Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low.
• Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove and place squash mixture in a large bowl.
• Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.

BASIL PESTO SPAGHETTI SQUASH PASTA RECIPE

Steps:

• Preheat the oven to 400 degrees.
• Slice the halves of the squash crosswise into 1.25-inch pieces, forming half-moon or rainbow shaped pieces.
• Add the squash pieces to an 8x13 baking pan.
• Add an inch of water to the pan and cover the pan tightly with foil so no air can escape.
• Add the pan to the oven and bake for 40-45 minutes, or until the spaghetti squash is tender and flakes easily when scraped with a fork.
• While the squash bakes: add the rest of the ingredients -- the basil through the garlic cloves -- to the bowl of a food processor or blender and run on high speed for 30-45 seconds, or until the walnuts and basil are broken down and the pesto is the texture of a thick sauce.
• Remove the pan from the oven and place it on a wire cooling rack. Remove the foil from the pan and let the squash cool for 5-10 minutes, or until the squash isn't steaming anymore.
• Using a large spoon and fork, move the squash to a cutting board and scrape the squash out of the shell. I like to hold the shell down with the spoon in one hand while scraping the squash out with my right hand.
• Dish the loose spaghetti squash "pasta" into bowls, top with 1.5-2 tablespoons pesto and serve hot!