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Lilly’s Table

 
 
© Lillys-Table.com Photo of Pesto Spaghetti Squash
 

Tags: Gluten-Free Low-Glycemic nuts vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Pesto Spaghetti Squash

 

Spaghetti squash starts appearing just as tomatoes and other summer delights start to wane. Toss them together for a veggie packed delight. If you no longer have basil, make a pesto from arugula instead. If you have extra veggies to add, such as carrots or summer squash, slice them thinly and toss with the onions.

Ingredients

  • 2 lbs spaghetti squash
  • ½ onion
  • 2 tomatoes
  • 3 tablespoons pesto
  • ¼ cup pine nuts, toasted, if desired

Serving Size: 3 People

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Preparation Instructions

Heat the oven to 375.

Cut the spaghetti squash in half and scoop out the seeds. Place on a baking sheet, facing up and fill the hole with a generous splash of water. Bake for 25-35 minutes depending on the size of the squash.

Meanwhile, thinly slice the onion into strips. Drizzle a splash of olive oil in a skillet and saute the onions for 10-15 minutes until just barely gaining color. If you have any additional vegetables, such as thinly sliced summer squash or carrots add them to the onions at this point and saute until tender.

Cut the tomatoes into small chunks.

Remove the spaghetti squash and scoop out, once it is just barely cool enough to handle.

Add the squash strands to the onions and half of the pesto with the remaining olive oil. Saute lightly to combine. Season with the salt and pepper to taste.

Fold in the tomatoes.

Serve with a dollop of the remaining pesto and a sprinkle of the pine nuts on each serving.