Spaghetti Squash Pesto with Tomatoes
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.
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.
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Place in a microwave safe dish and cover. Microwave 8-9 minutes.
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Remove from the microwave and scoop out flesh with a fork into a large bowl.
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Meanwhile, In a small blender combine basil, garlic, olive oil, parmesan cheese, salt a pepper and puree until smooth.
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Combine pesto with two cups spaghetti squash (save any remaining squash for another recipe).
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Add tomatoes and season with additional salt and pepper.
Nutrition Facts (per serving)
Macronutrients
Calories1658% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
$0.07
Per Serving
$0.02/serving
🏠 Save ~$0.15 compared to buying!
📋 Price Breakdown (14% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| spaghetti squash | 1 medium | - | - |
| basil leaves | 15 large | - | - |
| clove garlic | 1 small | - | - |
| olive oil | 0.25 cup | - | - |
| Parmigiano-Reggiano | 3 tbsp | - | - |
| kosher salt and fresh pepper | - | - | - |
| tomato | 1 medium | $0.75/kg | $0.07 |
*Estimated market prices, may vary by region
Source: Skinnytaste
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