Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, pesto spaghetti squash. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Baked spaghetti squash is combined with onions, mushrooms, and kale, then seasoned with delicious prepared pesto sauce to make hearty side dish or a comforting vegetarian main dish. These creamy pesto spaghetti squash noodles are a healthier, lower carb way to enjoy the decadence and comfort of creamy pasta. We ate pasta a lot growing up.
Pesto Spaghetti Squash is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Pesto Spaghetti Squash is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have pesto spaghetti squash using 5 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pesto Spaghetti Squash:
- Take 1 Spaghetti Squash
- Prepare 1 bunch Cherry Tomatoes
- Get 2 tbsp Pesto
- Make ready 1/4 cup Shredded Mozzarella Cheese
- Prepare 2 tbsp Butter
Reserve a small amount of the basil for garnish, then stir the remaining into the spaghetti squash. Garnish with the reserved basil and and serve with grated Parmesan cheese if desired. Heat a large skillet or wok over medium heat. The squash/pesto combo will also provide you with plenty of vitamin A, vitamin C, B.
Instructions to make Pesto Spaghetti Squash:
- Cut the spaghetti squash in half, remove seeds, and butter the inside of each half.
- Place the sides cut side up on a aluminum lined baking sheet, bake in preheated oven for 50 minutes.
- Half the cherry tomatoes and set aside.
- Take it out and let cooked squash cool, once cooled us a fork and going from right to lift or left to right short ways down the squash. Put squash spaghetti strings in to a bowl.
- In to the bowl put in your mozzarella cheese, pesto, last tablespoon of butter, and your halved cherry tomatoes. Stir and serve.
Drain, allow to cool somewhat, then split in half lengthwise. Using large spoon, scrape out seeds and strings to which they are attached and discard. Using forks, scrape flesh of squash away from skin and transfer to large saucepan. The texture of spaghetti squash is tender and the flavor is subtle, lending itself extremely well to pasta sauce and pesto. I still don't buy into the low-carb thing, because, bread.
So that’s going to wrap it up for this special food pesto spaghetti squash recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
