Name: Pesto Spaghetti Squash
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Yield: 4
Cuisine: Lunch or Dinner
Ingredients: 1 spaghetti squash (approx. 5 cups once roasted); 1 cup of prepared pesto (homemade or store-bought); 1 cup of sun-dried tomatoes, chopped; ¼ cup of fresh parsley, chopped; Sea salt and pepper, to taste; optional toppings: crushed red pepper and pine nuts

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Category: Recipes

Cuisine: Lunch or Dinner

Total: 55 minutes

Prep: 10 minutes

Servings: Yield: 4

Ingredients

1 spaghetti squash (approx. 5 cups once roasted)
1 cup of prepared pesto (homemade or store-bought)
1 cup of sun-dried tomatoes, chopped
¼ cup of fresh parsley, chopped
Sea salt and pepper, to taste
optional toppings: crushed red pepper and pine nuts

Instructions

Roast spaghetti squash using the ring method. Be sure to season the squash liberally with salt and pepper when roasting.
Place roasted spaghetti squash strands in a large bowl and add the pesto, sun-dried tomatoes and parsley. Toss well and season with salt and pepper.
Serve warm or chilled and top with crushed red pepper and pine nuts, if using.
Leftovers will last 3-5 days in the fridge.

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Pesto Spaghetti Squash

Ingredients

Instructions

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