Spaghetti Squash and Walnut Pesto Recipe

Are you looking for a unique and healthy twist on traditional spaghetti? Look no further than this Spaghetti Squash and Walnut Pesto recipe. Spaghetti squash is a great low-carb and gluten-free alternative to traditional pasta, and it pairs perfectly with the nutty and flavorful pesto made with walnuts, garlic, and Parmesan cheese. Best of all, it’s a homemade recipe that you can easily make in the comfort of your own kitchen. Let’s get cooking!

Spaghetti Squash and Walnut Pesto Recipe

This Spaghetti Squash and Walnut Pesto recipe is a delicious and healthy alternative to traditional pasta dishes. The nutty and flavorful pesto made with walnuts and Parmesan cheese adds the perfect amount of flavor to the spaghetti squash. It's a great recipe to try if you're looking for a low-carb or gluten-free meal option. So what are you waiting for? Let's get cooking!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Dinner, Lunch, Main Dishes, Side Dish

Cuisine American

Servings 4 people

Calories 322 kcal

Equipment

• Large Pot
• Fork
• Baking Sheet
• Blender Or
• Food Processor
• Measuring Cups & Spoons

Ingredients

  

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• 1 Spaghetti Squash Medium, Halved And Seeded
• 1 tbsp Olive Oil
• Salt To Taste
• Pepper To Taste
• 1 cup Fresh Basil Leaves
• 1/2 cup Walnuts
• 2 Garlic Cloves Minced
• 1/4 cup Grated Parmesan Cheese
• 1/4 cup Olive Oil
• Salt To Taste
• Pepper To Taste

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Instructions

 

• Preheat the oven to 375°F.
• Place the spaghetti squash halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper.
• Roast the spaghetti squash in the oven for 35-40 minutes, or until the flesh is tender and can easily be scraped into strands with a fork.
• While the spaghetti squash is roasting, make the pesto. In a blender or food processor, combine the basil, walnuts, garlic, Parmesan cheese, and olive oil. Blend until smooth.
• Season the pesto with salt and pepper, to taste.
• Once the spaghetti squash is finished roasting, use a fork to scrape the flesh into strands.
• Toss the spaghetti squash with the pesto until fully coated.
• Serve the Spaghetti Squash and Walnut Pesto hot and enjoy!

Nutrition

Serving: 0.25recipeCalories: 322kcalCarbohydrates: 15gProtein: 7gFat: 28gSaturated Fat: 4gCholesterol: 5mgSodium: 214mgFiber: 3gSugar: 5g

Keyword Pesto, Spaghetti, Spaghetti Squash, Spaghetti Squash and Walnut Pesto, Squash, vegetarian, Walnut Pesto

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