Pesto Spaghetti Squash
With fresh organic spaghetti squash arriving in Full Circle deliveries across the Pacific Northwest this time of year, I went exploring for a new way to prepare this wonderfully flavorful seasonal treat. As with regular (pasta) spaghetti, the best way to make these tender squash strands really stand out comes down to how they’re dressed. This recipe combines bright earthy flavors for a delicious (and healthy) meal.
- 1 large organic spaghetti squash (about 5 lbs), seeded and halved
- Olive oil
- 2 cups prepared pesto
- Salt and pepper, to taste
- 1/2 cup shredded parmesan, to garnish
- Preheat oven to 400 degrees F.
- Place the spaghetti squash halves (cut-side-up) on a baking sheet, brush with oil and lightly slat and pepper. Bake until the halves are tender and just beginning to brown on the edges, about 40 minutes.
- Allow the squash to cool slightly and drain off any liquid that has collected. Using a fork, carefully scrape out the insides and separate the strands.
- While the squash is baking, prepare your choice of pesto (like Asparagus Pesto or Garlic Scape Pesto).
- In a large bowl, toss spaghetti squash with the pesto until evenly mixed.
- Plate immediately and top with parmesan.
- Pro tip: Additional garnishes include toasted walnuts and sun-dried tomatoes.
Adapted from Oh My Veggies.