|10 min||40 min||12|
|1 squash||Spaghetti squash|
|1/2 cup||Extra virgin olive oil (for pesto)|
|1 cup||Basil, fresh (for pesto)|
|1 clove(s)||Garlic (for pesto)|
|1 whole lemon(s)||Lemon juice (for pesto)|
1. Slice the spaghetti squash in half, remove the sparse seeds, and place it face up on a baking tray with about a cup and a half of water at the bottom of the pan.
2. Place in a 350F oven and bake for about 35 – 40 minutes.
3. Pull it out and let it chill enough that you can touch it, but not so much that it’s completely cool to the touch. It shreds apart more easily when still hot.
4. Run a dinner fork along the sides of the squash and the flesh will peel out just like spaghetti. Using finer strokes helps to separate the strands.
5. To make the pesto: Add pesto ingredient to a blender. Pulse until pulverized. Add salt and pepper to taste.
(The measurements for this recipes are pretty fluid. If you feel it’s too thick you can add some more oil, or too liquid you can add more basil. It’s as simple as that)
6. Pour the pesto over the spaghetti squash so it’s saucy enough for your liking. Toss well using a pair of tongs and be sure to separate any clumps of ‘spaghetti’.
Serve warm or cold.
is a power-packed veggie, rich in vitamin A, vitamin C, B6 and folate!