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
Spaghetti squash with sundried tomato, fresh basil
and pistachio pesto | Ingredients for 4-6 portions
½ cup sundried
tomatoes in olive oil, julienne cut
½ cup extra virgin
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
Etiquetas: pasta, pesto