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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

DIRECTIONS

  1. Preheat oven to 400F and line a large baking sheet with parchment paper or foil.
  2. 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.
  3. 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.
  4. In a large serving bowl, whisk together pesto and oil.
  5. 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.

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.