Pesto Spaghetti Squash

More Noodle-less Pasta

I bought two Spaghetti Squash the other day and I decided to make pesto with this one.

Spaghetti Squash has a hard outer shell so if you don’t have a sharp enough knife you can bake it whole before cutting it; if you don’t cut it in half be sure to poke holes in it with a fork like you would to a potato.

I have a sharp knife so I usually cut it in half because it reduces the cooking time.

Here’s a picture of the Spaghetti Squash after I scooped out the seeds. This is also something you can do after you cook it.

The seeds look very similar to pumpkin seeds and I have wondered if they would taste the same if they were roasted and salted. I have yet to try.

I love basil. 

I love garlic too, so as usual, I used extra. Instead of using my garlic press I minced it with a knife since I would be putting it in the food processor anyway.

 I tossed some of the garlic onto a side salad and poured some olive oil and balsamic vinegar on top.

One day I would like to get a larger, better food processor, but for the time being this little guy works okay for small recipes. I put the garlic, basil, and olive oil in the food processor bowl.

And I shaved some Parmesan cheese on top.

The mini food processor also doubles as an immersion blender which is pretty handy.

Here’s the pesto. Unlike normal pesto I found a recipe that didn’t call for pine nuts. I had most of the ingredients and didn’t want to bother going to the store to get some. It didn’t taste quite the same, but it was good for an on-the-fly recipe.

The Spaghetti Squash was a little too watery for the pesto so it mellowed down the sauce.

If you are interested in the recipe you can find it here.

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