Ask and you shall receive, so here you have it: my pesto spaghetti squash recipe! This pesto sauce can be added to any of your favorite savory meals for a fresh and flavorful kick. I added some chicken on top for a bit of protein but feel free to leave it off for a vegetarian version. Enjoy!
Spaghetti Squash “Noodles” and Homemade Pesto
For the “pasta”:
- 1 large spaghetti squash
- Celtic salt to taste
For the pesto:
- 1/2 cup toasted walnuts
- 1/4 cup toasted pine nuts
- 1/4 tsp sea salt plus more to taste
- 2 cups fresh basil packed
- 2 cups spinach packed
- 3 cloves garlic minced, about 1 1/2 tbsp
- Optional: 3 tbsp sun-dried tomatoes chopped, if in oil: drain
- 1/2 cup extra virgin olive oil more may be needed
- Pepper flakes to taste
- Preheat oven to 400 degrees F. Slice the squash in half lengthwise. Scoop out the seeds and strings in the hollow part of the squash and sprinkle on some salt.
- Place the cut side down on a baking sheet. Roast until tender (usually about45 minutes but the time will vary based on how large your squash is).
- Remove the squash from the over and let it cool slightly. Use a fork to separate the squash into “noodles” and set aside.
- Place all pesto ingredients into a food processor and blend until combined. Add olive oil as needed to reach desired consistency.
- Over medium heat, add the squash to a pan and pour the pesto on top. Mix well and serve hot.
- If you’re adding chicken, just preheat the over to 375 F. Put the pesto sauce on 2 chicken breasts and bake for 15-20 minutes. Slice and serve on top of the “pasta”.