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Pesto Spaghetti Squash

What you need: 

nonstick spray
1 medium sized spaghetti squash
1 tablespoon olive oil
1 large onion, diced
1-5 cloves garlic, minced
10-15 button mushrooms, sliced
1 medium zucchini, quartered
4 tablespoons pesto

What you do: 

1. Preheat oven to 375 degree F. Oil a baking sheet. Slice squash in half lengthwise and remove the "guts" with a spoon. Place flat side down on prepared baking tray. Cook in oven for 30-45 minutes, check every 10 minutes or so for perfected softness. The squash should easily scoop out with a spoon when cooked.
2. Heat oil in frying pan over medium heat and add onions and garlic. I added more garlic based on preference. Saute until soft and then add the mushrooms.
3. Continue cooking over medium heat until mushrooms have shrunk. Add the zucchini and cook until preferred softness, I usually cook them for another 5 minutes. If you cook the zucchini too long it will become mushy.
4. I bought my pesto from the store premade this time, but homemade pesto is great on this dish as well, you can add more or less pesto based on your personal preferences. Mix the squash with the cooked veggies and pesto. For looks, serve it in one of the squash halves.
Source of recipe: I was trying to use up some spaghetti squash before it went bad. I couldn't find any similar recipes so I thought I would post this for all those pesto lovers out there!

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This was so super good, and quite simple to make.  I made some homemade pesto to go with it and used crimini mushrooms and red onion.

I ended up hacking the squash into 4 pieces though because it was easier to cut it width-wise rather than length-wise.  It still cooked perfectly wonderfully.

;)b Now I have leftovers for two or three more meals! Woo!

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