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Ingredients
- 3½ to 4pounds spaghetti squash
- Salt and freshly ground black pepper
- 1cup pesto (see note)
- 4ripe plum tomatoes (or well-drained canned tomatoes), chopped
- 2tablespoons chopped fresh parsley or basil
Nutritional analysis per serving (8 servings)
187 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 3 grams protein; 650 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Boil spaghetti squash about 40 minutes, until tender when pierced with knife. Drain, allow to cool somewhat, then split in half lengthwise.
- Step 2
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. Flesh will lift up in clumps of strands that separate easily. Season lightly with salt and pepper.
- Step 3
Gently fold in pesto and tomatoes. Recheck seasonings and set aside, covered. About 10 minutes before serving, reheat gently in saucepan and sprinkle with parsley or basil.
- Use pesto that you have made during the summer and frozen or purchase prepared pesto at a gourmet shop or supermarket. An acceptable pesto-type sauce for this recipe can also be made using Italian flatleaf parsley instead of basil, following any standard pesto recipe.
Private Notes
Comments
Checking on how you boil spaghetti squash. Do you place a whole squash in a very large pot of water? I've only ever heard of people roasting it in oven or microwave.
I roasted the squash. Worked very well. Much easier than boiling a large squash.
If you cut spaghetti squash in half and deseed it, you can cook it under pressure in an instant pot in 7 minutes.
Instructions are unclear. Transfer to large saucepan but at what temperature? Can only assume low temperature as to not overcook the flavors in the pesto. Does the sauce pan require some oiling? Came off tasting a bit underseasoned. Maybe the addition of shallots or onions would have benefitted the dish, or an acid? Would be nice to have serving suggestions and maybe an image or description for desired consistency.
Baked the squash. Added sautéed sweet onion, poblano, and Jimmy Nardello red peppers. A splash of Griffon Creek Cabfranc and homemade frozen pesto. It was lovely
Anyone else end up with a dish that was quite wet, visually unappealing and more sweet than savoury? Not sure how I screwed this one up! Each element on its own was fine.