Spaghetti Squash Pesto with Tomatoes
I whip up this delightful Pesto Spaghetti Squash with Tomatoes whenever my basil plants are thriving and I have a batch of my homemade pesto on hand. My husband affectionately dubbed it "squashta" because I often prepare it alongside traditional pasta.
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Ingredients
- 1 medium spaghetti squash
- 15 large basil leaves
- kosher salt and fresh pepper
- 1 medium tomato
- 3 tbsp Parmigiano-Reggiano
- 1 small clove garlic
- 1/4 cup olive oil
Instructions
- 1
Slice the squash in half lengthwise and carefully remove the seeds and stringy bits from the center.
- 2
Place the halved squash in a dish suitable for the microwave and cover it. Heat in the microwave for 8 to 9 minutes.
- 3
After microwaving, take the squash out and use a fork to scrape the flesh into a large mixing bowl.
- 4
In the meantime, in a small blender, blend together basil, garlic, olive oil, parmesan cheese, salt, and pepper until the mixture is smooth and well combined.
- 5
Mix the prepared pesto with two cups of the spaghetti squash, reserving any leftover squash for future use.
- 6
Stir in the tomatoes and adjust the seasoning with extra salt and pepper as needed.