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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:
Add: 1/2 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
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.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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Tags: basil pesto, clean homemade pesto recipe, fresh pesto, spaghetti squash, spaghetti squash pesto
