Pesto Spaghetti Squash Recipes

EASY SPAGHETTI SQUASH RECIPE WITH PESTO

Steps:

• Cook the spaghetti squash: follow Roasted Spaghetti Squash or Instant Pot Spaghetti Squash.
• Allow the squash to cool slightly, then use a fork to scrape out the squash into "spaghetti" strands. Place the noodles in a colander or strainer and rest for 10 minutes to remove any extra moisture.
• In a bowl, combine the pesto, Parmesan, and squash noodles. Toss until well combined. Taste, and add additional salt or pesto as necessary. (Leftovers store in the refrigerator for a few days; you may have to refresh the flavor with additional pesto.)

SPAGHETTI SQUASH WITH PARSLEY AND PECAN PESTO

Steps:

• Preheat the oven to 375 degrees F.
• Rub the cut sides of the squash with 1 teaspoon of the olive oil and sprinkle with salt and pepper. Set the squash cut-side down on a baking sheet. Cut the tops off of the garlic heads, exposing the cloves but leaving the heads intact. Set the heads on a large piece of foil, drizzle with the remaining 1 teaspoon of the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and place on the baking sheet with the squash. Bake until the squash is tender and the garlic soft and roasted, 35 to 40 minutes. Set aside to cool.
• When the roasted garlic is cool enough to handle, press out the cloves and add them to a food processor along with the minced garlic, toasted pecans, 1/2 bunch parsley and 1/2 teaspoon salt. Pulse until the ingredients are pulverized. With the motor running, drizzle in the 1/4 cup olive oil. Add the Asiago and lemon juice and pulse until just combined.
• Shred the squash into a bowl using a fork and toss with 1/2 cup of the pesto. Season with salt and pepper. Serve garnished with chopped parsley.

ASPARAGUS AND MUSHROOM PESTO SPAGHETTI SQUASH RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
• Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
• Meanwhile, in a blender combine basil, olive oil, vegetarian Parmesan cheese, garlic, pine nuts, and salt. Set aside.
• In a pan add the olive oil and garlic over medium-high heat, sautè 30 seconds-1 minute, add in mushrooms and cook for 3 minutes. Add asparagus and stir until cooked.
• Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality until you've completed both of them.
• In the mushroom and asparagus pan combine "spaghetti" and pesto and mix. Return to the squash and serve with or without plates. Garnish with parmesan.
• Enjoy!

PESTO CHICKEN SPAGHETTI SQUASH RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Using a fork, pierce holes along one side of the spaghetti squash.
• Microwave the squash for 5 minutes to make it easier to cut open.
• Using a sharp knife, cut the squash in half lengthwise and scrape out the seeds with a spoon.
• Transfer the squash to a roasting pan and drizzle with oil. Season the flesh with salt and pepper, and flip the squash so that the cavity faces down on the pan.
• Bake for 40 minutes until the squash is easily pierced with a knife.
• Once out of the oven, use a fork to pull the threads out of the spaghetti squash.
• Heat 1 tablespoon of oil over medium-high heat in a large, nonstick skillet. Season the chicken thighs with salt and pepper and sear them on each side for about 4 minutes.
• Remove the chicken from the pan and allow it to rest for 5 minutes before slicing into cubes.
• Toss the green beans into the pan and sauté until they've started to soften.
• Add in the spaghetti squash, pesto, and chicken, and toss until well combined.
• After the mixture is heated through, toss in the cherry tomatoes and give the pan one last toss to help everything come together.
• Remove from heat and serve.
• Enjoy!

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.

PESTO SPAGHETTI SQUASH

Steps:

• Preheat oven to 350 degrees F.
• Reserve half of the squash for another use. Place 1 spaghetti squash half, cut side down, on a nonstick baking sheet. Roast for 30 to 40 minutes or until tender. Remove flesh from skin with a fork. Toss with the roasted garlic pesto. Top with Parmesan and serve warm.
• Preheat oven to 375 degrees F. Cut tops off garlic. Lightly spray each with cooking oil spray. Wrap in aluminum foil and roast for 1 hour. Let cool before handling. Squeeze pulp from garlic into a food processor. Add basil and pine nuts and pulse until smooth.

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.

ITALIAN CHICKEN PESTO WITH SPAGHETTI SQUASH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sprinkle squash with Italian seasoning and place upside-down on a rimmed baking tray. Add about 1 inch of water.
• Bake in the preheated oven until tender, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes; strands of squash should easily pull away when scraped with a fork.
• Heat a large skillet or wok over medium heat. Cook and stir sausage, uncovered, in the hot skillet until mostly browned and crumbly, about 10 minutes. Stir in broccoli and bell pepper. Reduce heat to low and add squash strands. Sprinkle basil, rosemary, and Italian seasoning, on top and drizzle with olive oil. Stir in 2 big spoonfuls of pesto, adding more to taste, followed by sun-dried tomatoes. Let simmer over low heat for 2 to 5 minutes. Serve.

PESTO SPAGHETTI SQUASH WITH MOZZARELLA

Steps:

• Heat oil in a large skillet over medium high heat, add spaghetti squash.
• Using a couple of forks to lift, mix in pesto.
• Cook just long enough to heat through, mix in cheeses, heat until everything is well mixed and cheese is beginning to melt.
• Serve immediately.