Basil Pesto Spaghetti Squash Recipes

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!

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.

SPAGHETTI SQUASH WITH PESTO

Steps:

• Boil spaghetti squash about 40 minutes, until tender when pierced with knife. Drain, allow to cool somewhat, then split in half lengthwise.
• Using large spoon, scrape out seeds and strings to which they are attached and discard. Using forks, scrape flesh of squash away from skin and transfer to large saucepan. Flesh will lift up in clumps of strands that separate easily. Season lightly with salt and pepper.
• Gently fold in pesto and tomatoes. Recheck seasonings and set aside, covered. About 10 minutes before serving, reheat gently in saucepan and sprinkle with parsley or basil.