Pesto Spaghetti Squash
Pesto Spaghetti Squash is a fresh and flavorful pasta alternative.Roasted squash develops tender, naturally noodle-like strands.Fresh basil pesto adds garlic, herb, cheese, and nutty flavors.Juicy cherry tomatoes provide freshness and natural sweetness.Parmesan adds a delicious savory finish.Serve it as a vegetarian main dish or flavorful side.
Ingredients
For the Spaghetti Squash
- 1 medium spaghetti squash, approximately 3–4 pounds
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For the Pesto
- 2 cups fresh basil leaves
- 2 cloves garlic
- ⅓ cup freshly grated Parmesan cheese
- ¼ cup pine nuts
- ½ cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For Finishing
- 1 cup cherry tomatoes, halved
- ¼ cup freshly grated Parmesan
- Fresh basil leaves
- 1 tablespoon toasted pine nuts, optional
- Red pepper flakes, optional
Instructions
Prepare the Spaghetti Squash
- Preheat the oven to 400°F (200°C).Carefully cut the spaghetti squash lengthwise into two halves.Use a spoon to scoop out the seeds and stringy pulp from the center.Brush the cut sides with olive oil and season with salt and black pepper.
Roast the Squash
- Place the squash halves cut-side down on a parchment-lined baking sheet.Roast for approximately 35–45 minutes, depending on the size of the squash.The squash is ready when the flesh is tender enough to pierce easily with a fork.
Prepare the Pesto
- While the squash is roasting, add the fresh basil, garlic, Parmesan, pine nuts, lemon juice, salt, and black pepper to a food processor.Pulse several times until the ingredients are finely chopped.Slowly drizzle in the olive oil while processing until the pesto reaches a smooth but slightly textured consistency.Taste and adjust the seasoning if necessary.
Prepare the Tomatoes
- While the squash cooks, halve the cherry tomatoes.For additional flavor, you can lightly sauté them in a skillet with a teaspoon of olive oil for 2–3 minutes.Alternatively, use them fresh for a brighter flavor.
Scrape the Squash
- Remove the cooked squash from the oven and allow it to cool for several minutes.Use a fork to gently scrape the flesh lengthwise.The flesh should separate into long spaghetti-like strands.
Combine With Pesto
- Transfer the warm squash strands to a large bowl.Add the pesto gradually and gently toss until the strands are evenly coated.Avoid adding too much pesto at once because the squash can become overly oily.
Add the Tomatoes
- Fold in the cherry tomatoes.If using sautéed tomatoes, add them while they are still warm.
Add Parmesan
- Sprinkle freshly grated Parmesan over the top.Gently toss once more.
Garnish
- Top with fresh basil leaves, toasted pine nuts, additional Parmesan, and red pepper flakes if desired.
Serve
- Serve immediately while warm.For an especially fresh presentation, drizzle a small amount of extra-virgin olive oil over each serving.
Notes
- Choose a firm squash: Look for a spaghetti squash that feels heavy for its size and has firm skin.
- Roast rather than boil: Roasting concentrates the squash's natural flavor and reduces excess moisture.
- Don't overcook: Very soft squash can produce mushy strands.
- Use fresh basil: Fresh basil gives homemade pesto its characteristic aroma and flavor.
- Add pesto gradually: Spaghetti squash can become watery, so start with less pesto and add more as needed.
- Use freshly grated Parmesan: It melts and blends more easily than many pre-shredded varieties.
- Don't overmix: Gentle tossing helps preserve the squash strands.
- Serve fresh: Pesto is most vibrant when freshly combined with warm squash.