This quick supper tangles oven-roasted al dente strands of spaghetti squash with buttery, scratch-made basil and parsley pesto.
- 1 large spaghetti squash, halved lengthwise and seeded (about 4 lbs)
- 1/4 cup plus 2 tablespoons olive oil, divided
- 1 teaspoon coarse kosher salt, divided, plus more to taste
- 1/2 teaspoon ground black pepper, divided, plus more to taste
- 3 large cloves garlic, peeled
- 1/4 cup pine nuts, toasted
- 1/2 cup lightly packed fresh parsley leaves
- 1 cup packed fresh basil leaves, plus more for garnish
- 1/4 cup grated parmesan cheese, plus more for garnish
- 1 tablespoon freshly squeezed lemon juice
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Drizzle the interior of the squash with 2 tablespoons of the oil. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Place the squash halves cut side down on the prepared baking sheet. Bake until fork-tender, about 25-30 minutes. Set aside to cool.
- In the bowl of a food processor, puree the garlic, toasted pine nuts, parsley, basil, parmesan, lemon juice, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- With the motor still running, slowly stream in the olive oil. The mixture will be smooth and velvety. Season to taste with additional salt if necessary.
- Using a fork, shred the flesh of the squash and transfer it to a large bowl. Toss the strands with the pesto, season to taste with salt and pepper, and then divide among bowls. Garnish with the additional parmesan and basil, and serve.
- Category: Squash
- Method: Baking
- Cuisine: Vegetarian
Keywords: pesto, spaghetti squash, vegetarian