Pesto Spaghetti Squash

Summer is almost here, which means two things are in season….bikinis and basil! One is terrifying and one is just plain delicious. The good news is that this recipe will help out with both! Our super simple pesto is loaded with fresh basil and the spaghetti squash is so light that you won’t have to worry about that bikini! If you haven’t cooked a spaghetti squash before- you must give this one a try! It’s the perfect swap for pasta and grains if you are trying to lighten up your meals because the possibilities are endless when it comes to flavoring it, and it only has about 30 calories per cup!!!! It can be a little temperamental to cook, so follow this cooking method and you will be good.

For this recipe you will need one medium sized spaghetti squash, some parmesan cheese, a lemon, basil, garlic, olive oil, salt, and crushed red pepper.

Start by cutting off the stem end with a sharp knife.

Then stand the squash up on a cutting board on the flat side.

Cut the squash in half (lengthwise) and scoop out the seeds with a spoon.

Make sure both sides are completely cleaned out

Season both sides with olive oil, salt, pepper and crushed red pepper.

Place each side face down on a baking sheet and place in a 375 degree oven for 35-40 minutes

While the squash is cooking, make the pesto. To start the pesto, dice up some garlic and parmesan cheese. You could grate the cheese yourself(1/2 cup), but I like to buy a large wedge and just cut it into small chunks and throw it in the food processor. Do buy the real parmesan cheese (never the pre-grated stuff). Also make sure to get really fresh basil.

Start by grating the cheese in the food processor until it is pretty fine. Leave half in the food processor take half out for the top.

Next, throw in the garlic

And the basil- just leave the leaves whole and give it a whirl

Add in the olive oil

And the juice of one lemon

Then season it with salt and crushed red pepper (and remove any seeds…oops). Give everything a final whirl and set the pesto aside until the squash is ready.

Pull the squash out of the oven and use a fork to scoop out the center. It should easily scoop out into little spaghetti like noodles. I think it tastes so much better cooked a little al dente so that it has a little crunch left to it, but you can cook it longer if you prefer a softer texture.

Scoop out both sides and place in a bowl

 Toss in the remaining parmesan cheese

Pour the pesto over the spaghetti squash

Stir everything together and top with some fresh basil and any left over parmesan cheese. Enjoy!

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