Basil Pesto Spaghetti Squash

This Basil Pesto Spaghetti Squash recipe has become an absolute game-changer in our household. I was initially skeptical about whether spaghetti squash could truly satisfy a pasta craving, especially for my sometimes-picky kids. But the moment we all took our first bite of this vibrant, flavorful dish, we were hooked! The natural sweetness of the roasted spaghetti squash pairs so beautifully with the aromatic, herby punch of homemade basil pesto. It’s light yet satisfying, incredibly healthy, and surprisingly easy to whip up on a weeknight. My family now requests it regularly, and I’m more than happy to oblige because it’s a fantastic way to get more vegetables onto their plates without any complaints. It’s a guilt-free indulgence that tastes like a treat, and watching everyone clean their plates with smiles is the best kind of review a home cook can get.

Ingredients

• 1 large Spaghetti Squash (about 3-4 lbs): This winter squash, when cooked, has flesh that shreds into strands resembling spaghetti.
• 2 tablespoons Olive Oil: Extra virgin olive oil is preferred for its flavor, used for roasting the squash.
• Salt, to taste: For seasoning the squash and the pesto.
• Freshly Ground Black Pepper, to taste: To season the squash and add a subtle kick.For the Homemade Basil Pesto:
• 2 cups Fresh Basil Leaves, packed: The star ingredient, providing the classic pesto flavor and vibrant green color.
• 1/2 cup Grated Parmesan Cheese: Adds a salty, umami depth to the pesto. Use good quality Parmigiano-Reggiano if possible.
• 1/2 cup Extra Virgin Olive Oil: Forms the smooth emulsion of the pesto; use a good quality one for best flavor.
• 1/3 cup Pine Nuts (or Walnuts): Adds a creamy texture and subtle nutty flavor. Toast them lightly for enhanced taste.
• 2-3 cloves Garlic, minced: Provides a pungent, aromatic kick. Adjust to your preference.
• 1/ tablespoon Lemon Juice (optional, but recommended): Brightens the pesto and helps keep its vibrant green color.
• Pinch of Red Pepper Flakes (optional): For a touch of gentle heat.

Instructions

1. Prepare and Roast the Spaghetti Squash:
* Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
* Carefully cut the spaghetti squash in half lengthwise. This can be tough, so use a large, sharp knife and a stable cutting board. If it’s too difficult, you can pierce it a few times with a fork and microwave for 3-5 minutes to soften the skin slightly before cutting.
* Scoop out the seeds and stringy pulp from the center of each half using a spoon, much like you would with a pumpkin.
* Drizzle the cut sides of the squash halves with the 2 tablespoons of olive oil. Use your hands to rub it evenly over the flesh.
* Season generously with salt and freshly ground black pepper.
* Place the squash halves cut-side down on the prepared baking sheet.
* Roast for 40-50 minutes, or until the squash is tender. You should be able to easily pierce the skin with a fork, and the flesh should feel soft. The exact time will depend on the size of your squash. Avoid overcooking, as it can become mushy.

2. Make the Basil Pesto (while squash roasts):
* If using pine nuts or walnuts, you can lightly toast them in a dry skillet over medium-low heat for 3-5 minutes until fragrant. This step is optional but enhances their flavor. Let them cool slightly.
* In the bowl of a food processor, combine the fresh basil leaves, toasted nuts (if using), minced garlic, and grated Parmesan cheese.
* Pulse a few times until the ingredients are roughly chopped and combined.
* With the food processor running on low, slowly drizzle in the 1/2 cup of extra virgin olive oil until the pesto is smooth and emulsified. You may need to stop and scrape down the sides of the bowl a couple of times.
* Stir in the lemon juice (if using), salt, and a pinch of red pepper flakes (if using). Taste and adjust seasonings as needed. You might want more salt, lemon, or garlic. If the pesto is too thick, you can add a little more olive oil or a teaspoon of water to reach your desired consistency.

3. Prepare the “Spaghetti”:
* Once the spaghetti squash is roasted and tender, remove it from the oven and let it cool for a few minutes until it’s safe to handle.
* Using a fork, gently scrape the flesh of the squash from the sides towards the center. The strands will naturally separate, resembling spaghetti. Continue scraping until you’ve shredded all the flesh from both halves, leaving the skins empty.

4. Combine and Serve:
* Transfer the spaghetti squash strands to a large mixing bowl.
* Add the freshly made basil pesto to the squash. Start with about 3/4 of the pesto and add more to your liking, tossing gently to coat all the strands evenly. You want every strand to be kissed by the delicious pesto without being drowned.
* Taste and adjust seasoning if necessary (more salt, pepper, or a squeeze of lemon).
* Serve immediately, garnished with extra Parmesan cheese, a sprinkle of toasted pine nuts, or a few fresh basil leaves, if desired.

Nutrition Facts

• Servings: 4
• Calories per serving: Approximately 450-550 kcal (This can vary based on squash size and exact pesto ingredient quantities)
• Fat: Primarily healthy monounsaturated fats from olive oil and nuts, essential for nutrient absorption and heart health.
• Carbohydrates: Significantly lower in carbs than traditional pasta, making it a great vegetable-forward option.
• Fiber: Rich in dietary fiber from the spaghetti squash, promoting digestive health and satiety.
• Vitamins & Minerals: Good source of Vitamin A, Vitamin C (from squash and basil), and Vitamin K (from basil), plus minerals like manganese.
• Protein: Contains a moderate amount of protein, especially if using nuts and Parmesan in the pesto.

Preparation Time

• Prep Time: Approximately 20 minutes (This includes cutting the squash, preparing it for roasting, and making the pesto while the squash is in the oven).
• Cook Time: 40-50 minutes (for roasting the spaghetti squash).
• Total Time: Approximately 1 hour to 1 hour 10 minutes. This makes it a feasible and rewarding meal for weeknights or a relaxed weekend dinner.

How to Serve

This Basil Pesto Spaghetti Squash is wonderfully versatile. Here are some delicious ways to serve it:

• As a Light Vegetarian Main Course:
  • Serve a generous portion on its own for a satisfying and healthy meal.
  • Garnish with extra grated Parmesan cheese, a drizzle of high-quality olive oil, and fresh basil leaves.
  • A sprinkle of toasted pine nuts or chopped walnuts adds a delightful crunch.
• With Added Protein:
  • Top with grilled chicken breast strips or shredded rotisserie chicken.
  • Serve alongside pan-seared shrimp or scallops.
  • Mix in cooked chickpeas or white beans for a plant-based protein boost.
  • A perfectly fried or poached egg on top can add richness.
• As a Flavorful Side Dish:
  • Pair it with roasted salmon or cod.
  • Serve alongside grilled steak or pork tenderloin.
  • It complements simple baked chicken beautifully.
• For Meal Prep:
  • Portion into individual containers for easy lunches throughout the week. Store pesto separately if preferred, and combine just before eating, or mix and store.
• Creative Twists:
  • Stir in some sun-dried tomatoes (oil-packed, drained) for a sweet and tangy addition.
  • Add a handful of fresh baby spinach or arugula to the warm squash along with the pesto to wilt them slightly.
  • Mix in some roasted cherry tomatoes or bell peppers for extra veggies and color.

Additional Tips

1. Choosing Your Spaghetti Squash: Look for a squash that is firm, heavy for its size, and has a uniform pale yellow to golden yellow color. Avoid squashes with soft spots, bruises, or cracks.
2. Easier Squash Cutting: If you find cutting raw spaghetti squash difficult, pierce it several times with a sharp knife or fork and microwave on high for 3-5 minutes. This softens the rind just enough to make it easier to slice through.
3. Perfectly Roasted Squash: Don’t overcook! Overcooked spaghetti squash can become watery and mushy rather than distinct “noodles.” Roast until tender but still slightly firm to the bite (al dente, if you will). Roasting cut-side down helps steam the inside while the edges get a little caramelized.
4. Pesto Variations:
   • Nut-Free: Substitute pine nuts with sunflower seeds or pepitas (pumpkin seeds) for a nut-free pesto.
   • Different Greens: Try adding some spinach or arugula to the basil for a slightly different flavor profile.
   • Cheese Options: Pecorino Romano can be used instead of or alongside Parmesan for a sharper, saltier flavor. For a vegan version, use nutritional yeast and a bit more salt.
5. Make-Ahead Pesto: Pesto can be made up to 3-4 days in advance. Store it in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent browning. You can also freeze pesto in ice cube trays for longer storage.
6. Storing Leftovers: Store leftover Basil Pesto Spaghetti Squash in an airtight container in the refrigerator for up to 3-4 days. It reheats well in the microwave or gently in a skillet.
7. Boost the Flavor: A squeeze of fresh lemon juice over the finished dish can brighten all the flavors. Don’t underestimate the power of good quality salt and freshly ground black pepper at each stage of cooking.
8. Avoid Watery Squash: After shredding the squash, if it seems particularly wet, you can gently pat the strands with a paper towel or let them sit in a colander for a few minutes to drain excess moisture before tossing with the pesto. This ensures the pesto clings well and isn’t diluted.

FAQ Section

Q1: Can I use store-bought pesto for this recipe?
A: Absolutely! While homemade pesto offers incredible freshness, using a good quality store-bought basil pesto is a fantastic time-saver. Simply skip the pesto-making steps and toss your cooked spaghetti squash strands with your favorite brand.

Q2: Is Basil Pesto Spaghetti Squash gluten-free?
A: Yes, this recipe is naturally gluten-free as spaghetti squash is a vegetable and does not contain gluten. Ensure your Parmesan cheese is truly gluten-free (most are, but some pre-grated varieties might have anti-caking agents containing gluten).

Q3: How do I prevent my spaghetti squash from being watery?
A: Roasting cut-side down helps some moisture escape. Don’t overcook it, as this releases more water. If it still seems wet after shredding, you can gently pat the strands with paper towels or let them drain in a colander for a few minutes before adding the pesto.

Q4: Can I make this recipe vegan?
A: Yes, easily! For the pesto, omit the Parmesan cheese and replace it with 2-3 tablespoons of nutritional yeast for a cheesy flavor, plus an extra pinch of salt. Ensure all other ingredients are vegan-friendly.

Q5: How can I get long, distinct spaghetti squash strands?
A: The key is to not overcook the squash. Cook it until just tender. When shredding, use a fork and scrape lengthwise along the squash flesh, from the outer edge towards the center. This follows the natural direction of the strands.

Q6: Can I freeze Basil Pesto Spaghetti Squash?
A: You can freeze cooked spaghetti squash strands (without pesto) in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator and then toss with fresh pesto. Freezing it with the pesto might result in a slightly altered texture upon thawing, as pesto can sometimes separate or darken, though it’s still often acceptable. Homemade pesto itself freezes very well.

Q7: What are some good protein additions for this dish?
A: Grilled or shredded chicken, pan-seared shrimp, flaked salmon, crumbled Italian sausage, chickpeas, or white beans all pair wonderfully with basil pesto spaghetti squash, turning it into a more substantial meal.

Q8: My pesto turned brown. How can I prevent this?
A: Basil oxidizes and darkens when exposed to air or excessive heat. To keep pesto vibrant green:
* Blanch basil leaves briefly (dip in boiling water for 5-10 seconds, then immediately plunge into ice water) before making pesto. This isn’t always necessary but helps.
* Add a bit of lemon juice to the pesto, as the acid helps preserve the color.
* If storing, cover the surface of the pesto directly with plastic wrap or a thin layer of olive oil to minimize air contact.

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