Spaghetti Squash Pesto with Tomatoes

Name: Spaghetti Squash Pesto with Tomatoes
Total time: 20 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 medium spaghetti squash; 15 large basil leaves; 1 small clove garlic; 1/4 cup olive oil; 3 tbsp Parmigiano-Reggiano (grated, plus more for topping); kosher salt and fresh pepper (to taste); 1 medium tomato (diced)

I make this Pesto Spaghetti Squash with Tomatoes when my garden is full of basil with my homemade pesto. My husband called this "squashta" since I also make this with pasta.

⏱️ 20 min 🔪 Prep: 10 min 🔥 Cook: 10 min 📊 Easy 👁️ 17 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

4 servings

1 medium spaghetti squash
15 large basil leaves
1 small clove garlic
1/4 cup olive oil
3 tbsp Parmigiano-Reggiano (grated, plus more for topping)
kosher salt and fresh pepper (to taste)
1 medium tomato (diced)

Steps

Cut squash in half lengthwise, scoop out seeds and fibers.
Place in a microwave safe dish and cover. Microwave 8-9 minutes.
Remove from the microwave and scoop out flesh with a fork into a large bowl.
Meanwhile, In a small blender combine basil, garlic, olive oil, parmesan cheese, salt a pepper and puree until smooth.
Combine pesto with two cups spaghetti squash (save any remaining squash for another recipe).
Add tomatoes and season with additional salt and pepper.