Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, pesto spaghetti squash. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Pesto Spaghetti Squash is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Pesto Spaghetti Squash is something that I have loved my whole life.
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.
To get started with this recipe, we must first prepare a few ingredients. 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:
- Prepare 1 Spaghetti Squash
- Prepare 1 bunch Cherry Tomatoes
- Prepare 2 tbsp Pesto
- Take 1/4 cup Shredded Mozzarella Cheese
- Make ready 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 is going to wrap it up with this exceptional food pesto spaghetti squash recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
