Spinach Pesto Spaghetti Squash

Spinach Pesto Spaghetti Squash is a vibrant vegetarian, gluten-free comfort food dish. Nutrient-rich and loaded with fresh flavors, it's as delicious as it is pretty.

About the Ingredients

• spaghetti squash - Spaghetti squash is a winter squash that gets its name from the appearance of its inside flesh once it's cooked. It falls apart into what looks like spaghetti - very thin, noodle-like strands. Though quite different, it's a great gluten-free, low-carb alternative to regular pasta. It has a mild, nut-like flavor, and it's soft with a very slight crunch to it. Choose a squash that's heavy for its size with smooth skin, and an intact stem.
• marinated sun-dried tomatoes - The dried tomatoes are jarred with olive oil, and often with herbs. Both the tomatoes and oil are a part of the pesto sauce. You should be able to find them at most grocery stores.
• spinach and basil - Both greens are the base of the pesto.
• garlic - All you'll have to do is peel it because it'll go in the food processor along with the other pesto ingredients.
• Parmesan cheese - This is optional and doesn't get mixed with the other pesto ingredients, so it's easy to opt out if you want a vegan meal. It's mixed in when the spaghetti squash is combined with the pesto, and it makes it creamier and a little heartier.

How to Make Spaghetti Squash with Pesto

- Preheat the oven to 400°F and line a sheet pan with parchment paper.

- Roast and shred the spaghetti squash:

1. Poke holes all around the squash with a fork and microwave it for 2 minutes -- this softens it ever so slightly, so that it's easier to cut.
2. Use a chef's knife to cut about an inch off of the stem end and then slice it in half, down the center, vertically.
3. Use a large spoon to scrape out the seeds.
4. Drizzle a little olive oil on the parchment-lined sheet, place the squash on top, with the round sides up. Roast in the 400°F oven until it's soft, about 1 hour. Turn the squash halves over to let them cool for a few minutes.
5. Use a fork to very gently pull the flesh away from the skin -- it should form into spaghetti-like strands.

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Recipe Tip: You don't have to use the olive oil, but it's what helps give the squash a golden caramelization, which adds extra sweetness and delicious flavor.

- While the squash is cooking, add the spinach and basil to a food processor fitted with the blade attachment. Blend until it's chopped so much that it's all towards the bottom of the processor.

- Now add ½ cup of the sun-dried tomatoes, oil, and garlic. Blend until smooth.

- Add the pesto, spaghetti squash and Parmesan to a large sauté pan and mix to blend. Simmer for a few minutes, just to heat it through. Season generously to taste with salt and freshly ground black pepper.

- Finely chop the remaining 2 tablespoons of the sun-dried tomatoes and sprinkle them on top, along with a bit more Parmesan cheese (if desired.)

Variations

• Vegan version. If you'd like to make this recipe vegan, simply leave the Parmesan cheese out.
• Add a protein. If keeping it vegetarian isn't important for you, you can add chicken to make it even heartier. I'd suggest sautéed, ground chicken, or shredded chicken.
• Spicy version. Add crushed red pepper to the pesto and/or sprinkle it on top of the finished dish.

Serving Suggestions

• If you'd like to keep your meal vegetarian, the pesto spaghetti squash is fantastic alongside oven roasted vegetables, like smashed cauliflower or charred broccoli. And of course salads are always a welcome addition. It would be great with a persimmon salad, and persimmon season usually coincides with winter squash season.
• If you're not seeking a vegetarian-only meal, this dish is lovely with chicken or salmon. I especially like it with Lemon-Honey Roasted Chicken or Olive Oil-Poached Salmon.

Making it Ahead

• You can make spinach pesto a couple of days in advance, and stored in an airtight container in the refrigerator. Warm it before you're ready to use it as it'll become somewhat firm when refrigerated because of the oil.
• The spaghetti squash can also be cooked a couple of days in advance. Be sure to use a fork to turn it into the 'spaghetti' before storing it. It should be kept in an airtight container in the refrigerator.
• Do not combine the pesto with the squash until you're ready to serve.

More Must-Try Winter Squash Recipes

• Red Kuri Squash Soup
• Butternut Squash Lasagna
• Pecan Baked Acorn Squash
• Sausage-Spinach Stuffed Spaghetti Squash

I hope you love it!

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