Spaghetti Squash With Pesto Sauce
Tender and delicious spaghetti squash… say hello to the lovable herbaceous basil pesto. Add a little crushed red pepper or a lot to add some kick to this easy weeknight squash pasta recipe.
Spaghetti Squash With Pesto Sauce
Tender and delicious spaghetti squash… say hello to the lovable herbaceous basil pesto. Add a little crushed red pepper or a lot to add some kick to this easy weeknight squash pasta recipe.
INGREDIENTS
- 1 large spaghetti squash
- 1 (6.35-ounce) jar DeLallo Simply Pesto® Traditional Basil Sauce
- 1 tablespoon DeLallo Extra Virgin Olive Oil
- 1 (2-ounce) jar DeLallo Pignoli Pine Nuts, toasted
- Crushed red pepper flakes to taste
DIRECTIONS
- Preheat oven to 400F and line a large baking sheet with parchment paper or foil.
- Carefully halve spaghetti squash lengthwise using a sharp knife. Use a spoon or an ice cream scooper to scrape out and discard the seeds and most of the stringy parts.
- Brush the interior with oil and sprinkle with a little salt. Place cut-side down on a baking sheet. Roast for 45 minutes, or until a knife easily pierces the skin and flesh.
- In a large serving bowl, whisk together pesto and oil.
- Remove squash from oven Use a fork to scoop out spaghetti squash into fine noodle-like strings and add to the pesto mixture. Toss well. Serve topped with pine nuts.