Pesto Spaghetti Squash

 

SPAGHETTI SQUASH PESTO BOWL | EASY VEGAN RECIPE

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Pesto Spaghetti Squash with Chicken

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Healthy Spaghetti Squash Recipe With Pesto, Ground Beef Rockin Robin Cooks

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How to Make Damaris’ Parsley Pesto Spaghetti Squash | Food Network

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Spaghetti Squash with Basil Pesto

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Spaghetti Squash & Cashew Pesto (Elizabeth Eats TV)

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Rachael’s Spaghetti Squash with Pesto alla Genovese

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Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low. Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Bring 1 cup basil pesto and 1/2 cup heavy cream to a simmer in a large skillet or saucepan over medium heat.

Add the spaghetti squash strands, tomatoes, and 1 teaspoon kosher salt. Stir to coat in the creamy pesto and cook until warmed through, 4 to 5 minutes. Cut spaghetti squash in half lengthwise, remove seeds and place flesh side up in a baking dish or baking sheet.

Drizzle with olive oil and season with salt and pepper. Bake for 45 minutes-1. Instructions. Cook the spaghetti squash: follow Roasted Spaghetti Squash or Instant Pot Spaghetti Squash.

Allow the squash to cool slightly, then use a fork to. Boil spaghetti squash about 40 minutes, until tender when pierced with knife. Drain, allow to cool somewhat, then split in half lengthwise. Using large spoon, scrape out seeds and strings to which.

The spaghetti squash & pesto mixture is spooned back into the spaghetti squash “shell” for serving. You don’t have to do this, but it is a fun way of serving it. Before serving, sprinkle the top with shredded parmesan cheese. If your spaghetti squashes are.

Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package instructions until al dente. Meanwhile, trim one. Reduce heat to low and add squash strands.

Sprinkle basil, rosemary, and Italian seasoning, on top and drizzle with olive oil. Stir in 2 big spoonfuls of pesto, adding more to taste, followed by sun-dried tomatoes. Let simmer over low heat for 2 to 5 minutes.

Spaghetti Squash Pasta with Basil Pesto A simple, 9-ingredient spaghetti squash pasta with sun-dried tomato and basil pesto! A light, plant-based meal that’s perfect for fall and winter. The pesto and Parmesan create a delicious flavor combination. Chicken pesto over spaghetti squash is delicious cold or re-heated for a meal on the go, and it can be thrown in to an omelet for an Italian flavor.

Making pesto is also a great way to.

List of related literature:

Add enough pesto to thoroughly coat the squash and mix well.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good
by Bobby & Dessi Parrish
Mango Media, 2019

Cut the spaghetti squash in half lengthwise; remove the seeds; place both halves facedown on the baking sheet.

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
by Susan Gregory
Tyndale House Publishers, Incorporated, 2017

Add the spaghetti squash and cook, stirring often, until heated through, about 4 minutes.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

Mix together the roasted squash and 2 tablespoons of the Parmesan in a small bowl.

“The Tra Vigne Cookbook: Seasons in the California Wine Country” by Michael Chiarello, Penelope Wisner, Karl Petzke
from The Tra Vigne Cookbook: Seasons in the California Wine Country
by Michael Chiarello, Penelope Wisner, Karl Petzke
Chronicle Books, 2008

When tossing pesto with cooked pasta, add some of pasta cooking water as needed (up to ½ cup) to loosen consistency of pesto.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Use a fork to scrape the spaghetti squash flesh into strands; put in a large bowl and add 2 tablespoons grated parmesan.

“Food Network Magazine The Big, Fun Kids Cookbook: 150+ Recipes for Young Chefs” by Food Network Magazine, Maile Carpenter
from Food Network Magazine The Big, Fun Kids Cookbook: 150+ Recipes for Young Chefs
by Food Network Magazine, Maile Carpenter
Hearst Home Books, 2020

Add squash mixture, tomatoes, basil, pine nuts, vinegar, and remaining 2 tablespoons oil to pasta and toss to combine.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Combine the squash mixture, freshly shredded Cheddar cheese, next 5 ingredients, 1 cup of the breadcrumbs, and ¾ cup of the Parmesan cheese.

“The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection” by Matt Moore
from The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection
by Matt Moore
TI Incorporated Books, 2017

Spaghetti squash, if you can find it, is a great substitute for pasta, otherwise use another squash.

“The 17 Day Diet Breakthrough Edition” by Dr Mike Moreno
from The 17 Day Diet Breakthrough Edition
by Dr Mike Moreno
Simon & Schuster UK, 2014

Add the pesto and toss to coat.

“The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss” by Rania Batayneh, Eve Adamson
from The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss
by Rania Batayneh, Eve Adamson
Rodale Books, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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7 comments

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  • Love this. I just discovered you. I’m making your Almond bread and Jam tomorrow.:) And I also have two Spaghetti Squash sitting on my counter too so this is a wonderful recipe as well. Thank you:))

  • how bout that..yummy and very healthy..idea for you how about taking the seeds from the squah and roast them then sprinkle them as well as freshly grated parmesan cheese on to then serve..lnlove any type kof seeds sprinkled on anything..enjoy as usual..

  • What a wonderful healthy looking dish Robin. We don’t have that squash here in Australia unfortunately as if love to try this out. Looks so good.

  • This looks fantastic. I will be giving it a try really soon. I just discovered your channel today and love all the healthy recipes and meal ideas. So colorful and vibrant. If you haven’t tried it yet cut your spaghetti squash into 4 to 5 rings instead of in half then roast the rings on a pan after removing the seeds. It comes out much less watery and with longer strands of “spaghetti”.

  • Oh Robin,it’s almost my suppertime and I am soooo hungry!!! I don’t know why I always torture myself like this but your food always looks so wonderful. By the way I did make your recipe for the refried beans and we loved it so much. Thanks for this recipe which I can’t wait to try! ��. Brenda

  • Well Robin I made this last night for supper and my husband and I loved it. I’m so glad to have a new way to use my spinach.
    Thanks again��

  • Hola, Robin. That squash look absolutely beautiful. Your sense of humor is cute. What makes a recipe look and taste good? Have a good day, Robin. Adios! ������