Spaghetti squash pesto with tomatoes

  • Time cooking time: 15-20 minutes
  • Yield Serves: 4

Ingredients

    1 small spaghetti squash
    20 large basil leaves
    2 cloves of garlic
    1/4 cup olive oil
    4 tbsp Parmigiano-Reggiano
    salt and fresh pepper
    8 cherry tomatoes, diced

Preparation

    Cut squash in half lengthwise, scoop out seeds and fibers. Place in a microwave safe dish and cover. Microwave 8-9 minutes. Can also be baked at 350 degrees for one hour. When done, scoop out flesh with a fork into a large bowl.

    In an electric blender combine basil, garlic, olive oil, Parmesan cheese, salt a pepper and puree until smooth.

    Combine pesto with 4 cups spaghetti squash (save any remaining squash for another recipe). Add tomatoes and season with additional salt and pepper. Serve.
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