Pesto Spaghetti Squash
  • 2 cups fresh basil leaves
  • ⅓ cup pine nuts
  • ½ cup olive oil
  • ¾ cup grated Parmesan cheese
  • 4 garlic cloves, peeled
  • ½ tsp. coarse sea salt
  • ½ tsp. ground pepper
  • 1 spaghetti squash
  • ¼ cup pesto sauce
  • additional Parmesan cheese to sprinkle
  • olive oil to brush squash
  1. Combine basil, olive oil, garlic, salt, and pepper in a blender or food processor. Mix until smooth and well combined.
  2. Stir in grated Parmesan cheese.
  3. Store in a small mason jar with a lid or other similar container in the refrigerator for up to one week.
  4. Preheat oven to 375 °
  5. Cut squash in half and remove all seeds from the center of both halves. Brush inside with olive oil and sprinkle lightly with salt and pepper.
  6. Pour ½- 3/4 cup of water into a baking dish and bake for 30 minutes.
  7. Remove from oven and scrape insides with a fork up to ½" from rind until a majority of the squash is long and stringy like spaghetti noodles.
  8. Divide garlic pesto sauce between the two halves and stir well. Top with fresh basil and a sprinkle of Parmesan cheese. Serve warm.
Recipe by Premeditated Leftovers™ at