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Spaghetti Squash tossed with Fresh Basil Pesto

Side Dish!

Ingredients

  • 2 cups fresh basil leaves
  • 4 cloves garlic, peeled
  • 6 Tbsp pine nuts
  • 1/2 cup grated all-natural parmigiano-reggiano cheese (optional)
  • 1 Tbs fresh lemon juice
  • 1/2 tsp each sea salt and pepper

Instructions:

Cut a medium spaghetti squash in half, scoop out seeds.

Very lightly coat the inside with olive oil.

Bake @ 375 degrees f skin side up, on a flat sheet pan for about 45 minutes.

Use a fork to shred “spaghetti” out of the skin.

Fresh Pesto:

In food processor, combine:

  • 2 cups fresh basil leaves
  • 4 cloves garlic, peeled
  • 6 Tbsp pine nuts
  • 1/2 cup grated all-natural parmigiano-reggiano cheese (optional)
  • 1 Tbs fresh lemon juice
  • 1/2 tsp each sea salt and pepper

Begin running food processor then:

Add1/2 cup extra virgin olive oil, in a slow stream until emulsified, and fully incorporated and smooth.

You will need to scrape sides often.

Lastly, toss Spaghetti Squash lightly with your fresh Pesto. Serve immediately

Enjoy!

❤Rachel

pesto in a jar

Hi, I'm Rachel!

Welcome to CleanFoodCrush! Here you will find SIMPLE and FUN recipes. We’re all about REAL Food for REAL Life. Eating a little bit better, not “perfect”.

I’ve been creating recipes, inspiration, and supportive online communities through Cleanfoodcrush for over 12 years! I hope you feel supported and inspired to make some small changes that add up big time!

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