Spaghetti squash with sundried tomato, fresh basil and pistachio pesto to die for!

When I first made spaghetti squash I couldn’t believe my eyes.
As if by magic, once the squash is baked, you scrape it out with a fork... 
... and it turns into strands just like spaghetti.
The strands have a crispy consistency and a nutty flavor I love.
The best thing is that you can serve it with any kind of sauce, just like any other pasta dish, without the guilt or the calories.
Spaghetti squash is a very healthy substitute for pasta and so easy to make that I'm sure it will become a staple in your kitchen as it is in mine.
And now, let’s talk about the pesto: I first made this pesto to be served with spaghetti squash. It can be serve with any pasta, crostini or bruschetta.
It’s a true flavor extravaganza: rich sundried tomatoes in olive oil, with fresh basil and salty roasted pistachios and Parmesan cheese.
I hope you like my recipe.
Spaghetti squash with sundried tomato, fresh basil and pistachio pesto | Ingredients for 4-6 portions
2 spaghetti squash
½ cup sundried tomatoes in olive oil, julienne cut
½ cup roasted pistachios
1 garlic clove,
½ cup extra virgin olive oil
½ cup Parmesan cheese

Preheat oven to 350˚F. Cut the squash in half lengthwise. With the help of a spoon, remove the seeds and the fiber around them. Discard seeds and fiber. Put the squash in a baking sheet and bake for 35-45 minutes, until the squash is tender. Remove from oven and let cool. With the help of a fork, scrape out the squash pulp until you can remove it all. Discard the squash skin.

While the squash is baking, make the pesto by processing the basil, tomatoes, garlic, pistachios and olive oil in a food processor (better if you do it by pulsing several times). Add the Parmesan cheese and pulse. Serve the squash as if it were spaghetti with the pesto sauce. Top with Parmesan cheese.

To print the recipe click here

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