Spaghetti Squash Pesto with Tomatoes
User Reviews
5
Spaghetti Squash Pesto with Tomatoes
Description
In this Spaghetti Squash Pesto with Tomatoes recipe, the spaghetti squash is halved, seeded, and microwaved to soften before scraping out the flesh, which resembles strands of pasta. A fresh pesto made from basil leaves, garlic, olive oil, and grated Parmigiano-Reggiano is pureed until smooth and mixed into the squash to coat it evenly. Diced tomatoes are added last for a fresh and juicy contrast.
The mild sweetness and slight firmness of the squash combined with the rich, aromatic basil pesto creates a balanced dish with herbaceous and savory notes. The preparation avoids heavy cooking methods, focusing instead on freshness and texture. The dish can be served as a light vegetarian main course or as a side to complement proteins.
Ingredients
- 1 medium spaghetti squash
- 15 large basil leaves
- 1 small garlic clove
- 1/4 cup olive oil
- 3 tbsp Parmigiano-Reggiano cheese grated, plus more for topping
- kosher salt to taste
- black pepper to taste
- 1 medium tomato (diced)
Instructions
- Cut squash in half lengthwise, scoop out seeds and fibers.
- Place in a microwave safe dish and cover. Microwave 8-9 minutes.
- Remove from the microwave and scoop out flesh with a fork into a large bowl.
- Meanwhile, In a small blender combine basil, garlic, olive oil, parmesan cheese, salt a pepper and puree until smooth.
- Combine pesto with two cups spaghetti squash (save any remaining squash for another recipe).
- Add tomatoes and season with additional salt and pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 2.5g | 5% |
| Fat | 15g | 23% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 3mg | 1% |
| Sodium | 90mg | 4% |
| Fiber | 1.5g | 6% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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