Pesto Spaghetti Squash with Tomatoes

This is a great side dish to satisfy the “pasta” craving. You can get super creative with this dish. If you want more veggies you can add in some mushrooms and onions. I typically will add in some grilled chicken breast, ground beef, or sausage to add a little protein to this dish. It’s yummy mixed in the dish or served on the side.

Ingredients:

Spaghetti Squash:

  • 1 spaghetti squash

  • Salt and fresh ground pepper, to taste

  • 1 tbsp clarified butter

  •  2 cups assorted fresh tomatoes, chopped

  • 1/4 cup toasted pine nuts

  • Pesto (see below)

  • 1 Garlic clove 


Pesto:

  • 1 cup fresh whole basil leaves (packed) + 1⁄4 cup more 

  • 1⁄4 cup walnuts

  • 1/3 cup good‐quality olive oil

  • 2 whole cloves garlic + 1 additional clove, minced

Instructions:

  1. If you want a faster way to cook the squash you can poke with holes and place in the microwave for 10-15 minute depending on size. Cook until soft. You may also use an instant pot or crockpot to cook the squash! 

  2. Preheat oven to 375 degrees. 

  3. Cut spaghetti squash in half, removing all seeds. Place face down into a large baking dish, and pour water in the dish so it comes to about halfway up the pan.

  4. Bake for about 30‐40 mins (you want to slightly undercook the spaghetti squash)

  5. If you plan on using store bought pesto (which is template compliant), skip to step 5. Otherwise, in a food processor, combine 1 cup of the basil leaves along with the walnuts, olive oil, 2 cloves of garlic, and salt and pepper to taste. Process until smooth.

  6. When spaghetti squash is done, scrape the insides of the squash with a fork to remove the insides of the squash. Set aside. 

  7. Heat a large skillet over medium heat, and add the butter. Once melted, add 1 clove of minced garlic. 

  8. Stir in the spaghetti squash, along with the pesto. gently fold in the tomatoes, fresh basil, and pine nuts (if desires)

  9. Cook until everything is well-incorporated and the spaghetti squash is cooked to your preferred doneness. 

Whole recipe serving breakdown:

0 servings protein
2 servings carb
8 servings fat 
3 servings veggies 

*You can scale back the fat in the recipe by reducing the amount of pesto.

Nutrition, Side Dish, Vegetable, ItalianAkeiko Dela Cruz