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Spaghetti Squash with Pesto

Spaghetti Squash with Pesto


1 cooked spaghetti squash
2 cups tightly packed basil
1/3 cup raw walnuts or pine nuts
1/2 cup extra virgin olive oil
3 cloves of garlic
tbsp lemon juice
1/4 tsp salt
healthy pinch of black pepper
3 tbsp Parmesan cheese


Microwave squash: Poke whole spaghetti squash several times with a sharp knife to let steam escape. Place whole squash in microwave and cook for 10 minutes. If not fork tender, cook in 2-minute increments until easily pierced with fork. Using potholders, remove squash from microwave, cut in half lengthwise and scoop out seeds. Use a fork to separate the strands.

Blend all remaining  ingredients except the oil in a food processor. Once well combined, let the food processor continue to run and slowly drizzle oil into the port. Once smooth, spoon over cooked spaghetti squash and serve.