This easy garlic pesto spaghetti squash recipe is filling meal for meatless Monday!
If you are looking for a low-carb dinner, gluten-free recipe, or just lighter (not to mention inexpensive) meal, spaghetti squash is a wonderful main dish. You can also serve it as a delicious side. Since I usually eat mine so I can enjoy a light meal now and then, I like to mix it up with other light flavors and this Garlic Pesto Spaghetti Squash is one of my favorites.
Garlic Pesto Spaghetti Squash Recipe
Ingredients:
- 2 cups fresh basil leaves
- 1/3 cup pine nuts
- 1/2 cup olive oil
- 3/4 cup grated Parmesan cheese
- 4 garlic cloves, peeled
- 1/2 tsp. coarse sea salt
- 1/2 tsp. ground pepper
- 1 spaghetti squash
- additional Parmesan cheese to sprinkle
- olive oil to brush squash
Directions:
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.
To Prepare the Squash:
1. Preheat oven to 375 °
2. Cut squash in half and remove all seeds from the center of both halves.
3. Brush inside with olive oil and sprinkle lightly with salt and pepper.
4. Pour 1/2- 3/4 cup of water into a baking dish and bake for 30 minutes.
5. Remove from oven and scrape insides with a fork up to 1/2″ from rind until a majority of the squash is long and stringy like spaghetti noodles.
6. Divide garlic pesto sauce between the two halves and stir well. Top with fresh basil and a sprinkle of Parmesan cheese. Serve warm.
Serve as a side or make it your main dish. Try it and let me know what you think!
Printable Recipe for Garlic 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
- Combine basil, olive oil, garlic, salt, and pepper in a blender or food processor. Mix until smooth and well combined.
- Stir in grated Parmesan cheese.
- Store in a small mason jar with a lid or other similar container in the refrigerator for up to one week.
- Preheat oven to 375 °
- 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.
- Pour ½- 3/4 cup of water into a baking dish and bake for 30 minutes.
- 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.
- Divide garlic pesto sauce between the two halves and stir well. Top with fresh basil and a sprinkle of Parmesan cheese. Serve warm.
More Squash Recipes
How to Cook Spaghetti Squash in a Microwave
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