Pesto Spaghetti Squash

Pesto Spaghetti Squash

Pesto Spaghetti Squash combines the warmth and sweetness of natural basil and squash for a nutrient rich alternative to spaghetti.

  • 2 lb spaghetti squash
  • 1 cup fresh basil leaves
  • 1/2 cup baby spinach
  • 3 Tbsp chopped rosemary
  • 1 Tbsp fresh oregano
  • Juice and zest of half a lemon
  • 3 garlic cloves (minced)
  • 1/2 tsp salt
  • 1/2 black pepper
  • 2 Tbsp – 1/4 cup extra virgin olive oil
  • 1 Tbsp nutritional yeast (optional)
  1. 1. Preheat the oven to 400 F. Peirce the skin of the spaghetti squash all over with a fork. Place the squash on a baking sheet and bake (whole) for 1 hour or until the skin is tender. Once the squash is done baking, allow to cool slightly before cutting in half. Remove the seeds and shred the noodles with a fork.
  2. 2. To make the pesto, add the basil, spinach, rosemary, and oregano to a mini food processor and pulse until the herbs are chopped.
  3. 3. Add the lemon juice, garlic, salt, black pepper, and 2 Tbsp of the oil.
  4. 4. Process until a paste forms. If the pesto is too dry add more oil until the desired consistency is reached.
  5. 5. Add the nutritional yeast and pulse to combine. (optional)
  6. 6. Place the spaghetti squash noodles in a sauce pan over medium heat.
  7. 7. Add the pesto, stir to combine, and cook until the pesto and squash are heated through.