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spaghette squash with pesto

Spaghetti squash with pesto

Meenakshi
This Baked Spaghetti squash with pesto is a hybrid dish. My Indian inspired pesto is a perfect balance between two extremely unalike cuisines, Indian and Italian. My version of pesto is somewhere between pesto and chutney.
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Prep Time 10 minutes
Cook Time 35 minutes
Course Main Course
Cuisine American
Servings 6
Calories 239 kcal

Ingredients
  

  • 1 Spaghetti squash
  • 1 teaspoon Lemon pepper
  • 1 ½ teaspoon Salt (divided)
  • 1 teaspoon Black pepper (divided)
  • ½ Cup Olive oil (divided )
  • 70 g Walnuts (1 cup loosely packed )
  • 30 g Parmesan cheese ( Grated) (½ cup loosely packed (grated))
  • 3 cloves Garlic
  • 3-4 stalks Spring greens
  • 2 bunches Cilantro
  • 1 bunch Mint
  • 3 Key limes

Instructions
 

  • Preheat the oven to 4100F.
  • Cut the spaghetti squash in half and remove seeds.
  • In a bowl, mix olive oil, lemon pepper, black pepper, and salt.
  • Rub the mixture on the cut surface of spaghetti squash and place each half with the face side down on a baking tray.
  • Bake the spaghetti squash for 35 minutes. Keep an eye on them. Towards the end, cover them with a foil to avoid the skin from browning.
  • Remove from the oven. Let cool for 5 minutes and remove the spaghetti squash strands with a fork. Put aside.
  • In a food processor, add walnuts, grated parmesan cheese, garlic cloves, spring greens, cilantro, mint, lemon juice, and olive oil. Pulse until a smooth pesto is formed.
  • In large bowl mix ½ cup pesto with 1 cup of spaghetti squash until evenly coated.
  • Serve your pesto spaghetti squash on plates or inside the quash shells with a sprinkle of parmesan cheese.

Notes

  • Season your Spaghetti squash evenly by rubbing oil and seasoning with your hands or a brush.
  • Keep an eye on your Spaghetti squash baking in the oven and cover the squash tops with aluminum sheets when you see brown scorches developing on its hump. This will protect them from burning and cooking evenly.
  • Remove the strands and store them in an airtight container in your refrigerator for 5-6 days safely.
  • Just microwave for 1 minute and mix well with pesto before serving.
  • Pesto can be stored safely in a refrigerator for 2 weeks.
spaghetti squash nutrition

Nutrition

Calories: 239kcal
Keyword easy healthy recipe, spaghetti squash, vegan recipe, vegan spaghetti squash with peasto
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