Spaghetti squash is my new substitute for pasta! As a college student, I have been guilty of stocking up on pasta and rice because they are cheap and easy to make. As I explored alternatives to these addictive carbs, I came across spaghetti squash and it's ability to disguise itself as pasta! It goes well with marinara, cheese and olive oil-- just like pasta. For this recipe I decided to make a home-made pesto and combine it with sun-dried tomatoes to make the flavor more intense. This is definitely my favorite spaghetti squash recipe...so far!
Sun-dried Tomato and Pesto Spaghetti Squash
- 1 large spaghetti squash, cut in half
- 1 cup sun-dried tomatoes, chopped
- 1 cup fresh basil leaves
- 1/2 cup macadamia nuts
- 3 garlic cloves, peeled
- 1/2 cup Parmesan cheese
- salt and pepper, to taste
- 1/3 cup olive oil
- Preheat oven to 375 F.
- Use a chef's knife to cut the spaghetti squash lengthwise.
- Use a soup spoon to scrape out the seeds then place the squash halves cut-side down in a roasting pan. Add some water to cover the bottom of the pan.
- Bake for 40-45 minutes or until you can poke a fork through the squash easily.
- While the squash is cooking, let's make the pesto! In a food processor, combine the basil leaves, macadamia nuts, garlic, cheese and salt and pepper. Pulse into well combined. Add olive oil and pulse until blended. Set aside.
- Once the squash is done baking-- scrape the squash flesh into a large bowl. Add pesto to squash and mix well. Add sun-dried tomatoes and more fresh basil (optional) and mix well. Enjoy!