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!
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Ingredients
- 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
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
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