Pesto Spaghetti Squash
Servings Prep Time
3cups 20minutes
Cook Time
Servings Prep Time
3cups 20minutes
Cook Time
  • 1 medium spaghetti squashhalved lengthwise, seeded
  • 1/4cup olive oil
  • 2 small bulbs garlic
  • 1/2cup pine nuts
  • 1/2cup fresh parsley
  • 1/2cup fresh basil
  • 1/4cup grated Asiago cheese
  • 1 1/2teaspoons freshly squeezed lemon juice
  • sea salt
  • fresh ground pepper
  • Parchment paper
  1. Preheat the oven to 375 F, and line a baking sheet with parchment paper.
  2. Brush the interior and cut sides of the squash lightly with olive oil, and season with salt and pepper. Place cut side down on a baking sheet.
  3. Slice off the tops of the garlic, then rub generously with olive oil and season with salt and pepper. Wrap in foil and place on the baking sheet with the squash. Bake until the squash is fork tender, about 35 to 40 minutes. When done, remove from oven and set aside to cool.
  4. To make the pesto, squeeze out the cloves of garlic and add them to a food processor along with pine nuts, parsley, basil and salt. Pulse until pulverized. While the motor’s running, slowly add the olive oil until mixed well. Add the lemon juice, and pulse a few more times until combined.
  5. Remove the skin from the squash, then shred with a fork and place into a serving bowl. Toss with the pesto, season with salt and pepper then sprinkle with the grated Asiago. Season with sprigs of parsley or a few basil leaves. Serve hot.
Recipe Notes

Pesto Spaghetti Squash |