Spaghetti Squash with Pesto Sauce
Prep Time
10min.
Cooking Time
45min
Yields
4 servings
Ingredients
- 1 whole spaghetti squash (halved)
- handful of grape tomatoes
- 10 stalks of chopped asparagus (trim and remove ends)
- 5 baby Bella mushrooms chopped or sliced (or use shrooms of your choice)
- 1tsp olive oil
For the pesto sauce:
- 1 bunch of fresh basil or about 1 c.
- 3 garlic cloves
- 1/3 c. olive oil
- 3 tbs. pine nuts
- salt and pepper to taste
Directions
- preheat the oven to 400 degrees
- remove and discard the guts and seeds with a spoon from each half of the squash
- spread olive oil to cover the surface of each half
- add salt and pepper
- lay the squash face down on parchment paper covering a baking tray
- poke holes in the outer hard shell with a fork (about 4 pokes per half)
- while the squash is cooking, pan fry the tomatoes, asparagus, and shrooms in a small amount of oil until tender
For the pesto sauce:
- add all ingredients, except oil to a food processor until blended
- slowly add in the oil, very thin pour until the ingredients are combined
- remove squash from the oven and plate the squash or keep in shell
- add pesto sauce and pan fried veggies on top and enjoy!
- add salt and pepper to taste
Notes
If you like to add a little spice, you can add a tsp. of red pepper flakes to the pesto or pan fried vegetables. You can add a protein to this dish if you desire. Grilled chicken would be nice addition. You can also add some crumbled goat cheese or mozzarella to top it off!
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