What’s the best way to eat spaghetti squash? In place of spaghetti, of course! Once you cook this winter squash, the flesh comes apart like strands of noodles. That’s why it’s called spaghetti squash.
You can top your squash with any sauce you like. I like to eat it with pesto. Here I made a basil and sundried tomato pesto that you can use on regular pasta or pizza, too.
Spaghetti Squash with Basil and Sundried Tomato Pesto
- 1 spaghetti squash, cut in half lengthwise, seeds scooped out
- olive oil, for brushing the squash
- salt and pepper, to taste
- Basil and Sundried Tomato Pesto (recipe below)
- Preheat the oven to 450 degrees F.
- Line a baking sheet with aluminum foil. Brush each half of the squash with a little olive oil, then sprinkle with salt and pepper. Place the halves flesh side down, and cook in the oven for 35 to 40 minutes until lightly browned out the outside. Remove from the oven and set aside while you make the pesto.
- When the squash is cool enough to handle, scrape the strands out from inside the skin and place in a bowl. Discard skin.
- Top with pesto and enjoy!
Basil and Sundried Tomato Pesto
- 1/2 cup packed basil leaves
- 1/2 cup sundried tomatoes (not in oil)
- 1 clove garlic, minced
- 1 Tbsp. pine nuts (may substitute walnuts if pine nuts are not available)
- 1 Tbsp. nutritional yeast (I use Bragg)
- 1/4 cup olive oil
- salt, to taste
- Combine the basil, sundried tomatoes, garlic, pine nuts, and nutritional yeast in a food processor (I use a Cuisinart Food Processor). With the motor running, slowly add the olive oil and continue processing until you have a chunky paste. Scrape down the sides of the bowl as necessary.
- Taste and add salt as desired.