spaghetti squash with pesto

Spaghetti Squash with Pesto


For the Spaghetti:
    • 1 spaghetti squash
For the Pesto:
  • 4 T olive oil
  • 2 cups slivered almonds
  • 1 large garlic clove
  • 15 basil leaves
  • salt to taste
  • water (just enough to get desired consistency)


  • Preheat the oven to 350.
  • Cut the spaghetti squash in half and remove the seeds.
  • Brush the squash with oil and lay face down on a lined baking sheet.
  • Bake for about 40 minutes.
  • While the squash is roasting. Make the pesto.
  • In a food processor, combine all the pesto ingredients, except the water, and mix well.
  • Slowly, 1 tablespoon at a time, add water until you reach a desired consistency.
  • Once the squash is done, use a fork to pull out the spaghetti.
  • Toss the pesto on top and serve immediately or refrigerate for later.

This dish should last about a week in the fridge.

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