Are you ready to indulge in a deliciously healthy twist on a classic Italian dish? Say goodbye to traditional pasta and hello to the vibrant flavors of Basil Pesto Spaghetti Squash Pasta! This scrumptious recipe not only satisfies your cravings but also packs a nutritious punch, making it the perfect choice for a guilt-free meal. With its tender, spaghetti-like strands and a fragrant, homemade pesto sauce, this dish is sure to impress your family and friends. Get ready to transform your dinner routine with this delightful recipe that’s as simple to make as it is irresistible!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and inner membranes with a spoon.
- Drizzle the squash halves with 2 tablespoons of olive oil, then season with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper.
- Roast the squash in the preheated oven for 35-45 minutes, or until the flesh is tender and easily pierced with a fork. The cooking time may vary depending on the size of the squash.
- While the squash is roasting, prepare the pesto. In a food processor, combine fresh basil leaves, garlic cloves, pine nuts, and remaining olive oil. Pulse until the mixture is smooth and well combined.
- Add the grated Parmesan cheese to the pesto and pulse briefly to incorporate. Taste and adjust seasoning with salt and pepper as needed.
- Once the squash is cooked, remove it from the oven and let it cool for 5-10 minutes until it's comfortable to handle. Use a fork to scrape the flesh, which will naturally separate into spaghetti-like strands.
- Transfer the squash strands to a large mixing bowl. Add the freshly made pesto and gently toss to coat the squash evenly.
- Serve immediately, garnishing with additional Parmesan cheese and fresh basil leaves if desired. The dish can be enjoyed warm or at room temperature.
Tips
- Choose the Right Squash: When selecting your spaghetti squash, look for one that feels heavy for its size and has a firm, smooth skin. This ensures you get the best texture and flavor.
- Roasting Time: Keep an eye on your squash while it roasts. Depending on its size, it may take a bit longer or shorter than the suggested time. Check for tenderness by piercing it with a fork.
- Customize Your Pesto: Feel free to experiment with your pesto! Adding a squeeze of lemon juice can brighten the flavors, or you can substitute walnuts for pine nuts for a different taste.
- Make Ahead: You can prepare the pesto in advance and store it in the fridge for up to a week. Just give it a good stir before using it to refresh the flavors.
- Serving Suggestions: This dish is fantastic warm, but it also makes a great cold pasta salad. Consider adding cherry tomatoes or grilled chicken for an extra boost of flavor and protein.
- Garnish for Presentation: Don’t forget to garnish your dish with extra Parmesan and fresh basil leaves before serving. It not only enhances the presentation but adds an extra layer of flavor!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 10g
Fat: 28g
Saturated Fat: 5g
Cholesterol: 15mg
