Pesto Spaghetti Squash. Loving this flavorful Pesto Spaghetti Squash recipe by Megan Forbes of Forbes Nutritional Consulting!

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Pesto

Pesto (Italian pronunciation: [ˈpesto]) is a sauce originating in Genoa in the Liguria region of northern Italy (pesto alla genovese), and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano-Reggiano (Parmesan cheese), and Fiore Sardo (cheese made from sheep’s milk)

Squash

Cucurbita (Latin for gourd) is a genus of herbaceous vine in the gourd family, Cucurbitaceae, also known as cucurbits, native to the Andes and Mesoamerica. Five species are grown worldwide for their edible fruit, variously known as squash, pumpkin, or gourd depending on species, variety, and local parlance, and for their seeds. First cultivated in the Americas before being brought to Europe by returning explorers after their discovery of the New World, plants in the genus Cucurbita are important sources of human food and oil. Other kinds of gourd, also called bottle-gourds, are native to Africa and belong to the genus Lagenaria, which is in the same family and subfamily as Cucurbita but in a different tribe. These other gourds are used as utensils or vessels, and their young fruits are eaten much like those of Cucurbita species.

Pesto Spaghetti Squash

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Course Main Courses, Main Dish

Ingredients

  

• 1 spaghetti squash (halved and seeds removed)
• 1 bunch basil or parsley
• 1/4 cup pine nuts
• 1/3 cup Olive Oil
• Salt to taste
• 1 cup grape tomatoes halved

Instructions

 

• Bake spaghetti squash at 375 for 1 hour. While this is cooking, wash and chop the basil and put into a food processor or vitamix. Add pine nuts, olice oil, and 1/4th tsp salt. Blend until smooth.
• Once spaghetti squash is done, use two forks and gently scrape out the inside of the squash into a large bowl. Then add the basil mixture to the squash and stir. Top with the halved tomatoes and add salt if needed.
• Serve with meatballs or any other protein based side for a full meal.