Are you ready to elevate your dinner game with a dish that's not only delicious but also packed with nutrition? Say hello to "Spaghetti Squash with Roasted Pecan Pesto" – a delightful Italian-inspired recipe that will leave your taste buds singing! This vibrant, gluten-free meal features tender strands of spaghetti squash tossed in a rich, nutty pesto made from roasted pecans and fresh basil. Perfect for a quick weeknight dinner or an impressive dish for your next gathering, this recipe is sure to become a favorite in your kitchen. Let’s dive into the steps that will have you savoring this scrumptious dish in no time!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 1 cup pecans, toasted
- 1 cup fresh basil
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds using a spoon. Drizzle the inside of each half with olive oil and season with salt and pepper.
- Place the squash cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-40 minutes, or until the flesh is tender and can be easily shredded with a fork. The cooking time may vary depending on the size of the squash.
- While the squash is roasting, prepare the roasted pecan pesto. In a food processor, combine the toasted pecans, fresh basil, garlic cloves, and a pinch of salt. Pulse until the mixture is finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Taste and adjust the seasoning with more salt and pepper if needed.
- Once the spaghetti squash is cooked, remove it from the oven and let it cool for a few minutes. Using a fork, scrape the flesh of the squash to create spaghetti-like strands.
- In a large bowl, combine the spaghetti squash strands with the roasted pecan pesto. Toss gently to coat the squash evenly with the pesto.
- To serve, divide the spaghetti squash with pesto among plates. Top with freshly grated Parmesan cheese and additional basil leaves if desired. Enjoy your delicious and healthy Italian-inspired dish!
Tips
- Choosing the Right Squash: Look for a spaghetti squash that feels heavy for its size and has a firm skin. This ensures you get the best texture and flavor.
- Roasting Technique: For perfectly roasted spaghetti squash, cut it lengthwise and scoop out the seeds before drizzling with olive oil. Placing it cut-side down helps to trap moisture and steam the squash as it roasts.
- Pesto Consistency: When making the roasted pecan pesto, adjust the olive oil slowly to achieve your desired consistency. If you prefer a chunkier pesto, pulse less; for a smoother texture, blend longer.
- Flavor Boosting: Don’t hesitate to add a squeeze of lemon juice to your pesto for an extra zing! It brightens the flavors and complements the nuttiness of the pecans beautifully.
- Serving Suggestions: Garnish your dish with freshly grated Parmesan cheese and a sprinkle of extra basil leaves for a pop of color and added flavor. Serve with a side salad for a complete meal!
- Storage Tips: If you have leftovers, store the spaghetti squash and pesto separately in airtight containers in the fridge. Reheat gently to enjoy the next day!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 8g
Fat: 35g
Saturated Fat: 5g
Cholesterol: 5mg
