Delicate & soft with a slight crunch, this spaghetti squash with pesto is made even more scrumptious with wine, sun-dried tomatoes and spinach. It’s an ideal gluten-free, vegan entrée the everyone will love. Let’s face it, a Spaghetti Squash is so bizarre! Right!?
Honestly, I don’t even try to understand how this happens. Sure I went to culinary school, I’ve cooked in restaurants, catered and worked as a private chef for years, taught countless cooking classes, and yet, no where on my culinary journey has this craziness ever been explained to me. (Nor has it come up.)
Science is not my thing. Neither is math, but that’s not relevant here.
Clearly, the formation of the “spaghetti” is to do with the way the heat interacts with squash.
That’s a given and the rest will forever be a mystery to me — because much like my computer, I don’t really try to understand how it works — I just accept it, move on, and use it to the best of my abilities.
This bizarre squash that goes form solid to “strings,” is one of those things I just accept. And let me tell you , this spaghetti squash with pesto is fantastic. Bizarre or not. On top of this spaghetti squash with pesto being a beautiful and delicious dish, it’s also super healthy. It’s low calorie, vegan, low carb, and gluten free.
If you’re a fan of spaghetti squash recipes, here are a couple more delectable recipes where it’s the star:
This recipe is delicious. That I know. Let’s eat!
- 1 (approximately 3-pound) Spaghetti Squash
- 4 cups packed spinach leaves, washed and dried
- 1 cup packed basil leaves, washed and dried
- 1/3 cup plus 2 tablespoons packed marinated, sun-dried tomatoes drained
- 1/4 cup extra virgin olive oil (ideally from the marinated sun-dried tomatoes)
- 2 medium-sized garlic cloves, roots and stems removed
- 1/4 cup dry white wine
- salt and freshly ground black pepper
- Parmesan cheese for sprinkling (if keeping it vegan isn't an issue)
Follow the step-by-step guide for How to Cook a Spaghetti Squash. (It's easy!) When it's done, add it to a very large mixing bowl and set aside.
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 1/3 cup of the sun-dried tomatoes, oil and garlic. Blend until smooth.
Add the spinach mixture to a medium-sized sauté pan and mix in the wine. Bring to a boil and, reduce the heat to low, cover and let it simmer for about 10 minutes. Season generously to taste with sea salt and freshly ground black pepper. (Here's How to Season to Taste.)
Let the pesto sauce cool a bit and then pour it over the Spaghetti Squash and mix. If it's not too hot, using your hand is the best way to mix this -- to be sure all of the strands are well coated.
Finely chop the remaining 2 tablespoons of the sun-dried tomatoes and sprinkle them on top, along with some Parmesan cheese if desired.