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Spaghetti Squash Pesto


Unique use of a ubiquitous squash!


Cook the Squash

First, prepare the spaghetti squash in one of the following ways:

1. Cut squash in half, put cut-side down on baking pan, and bake at 350 degrees for approximately 30 minutes.
2. Prick squash with fork and boil in salted water for approximately 30 minutes.
3. Prick all over with fork and microwave on high for eight minutes. Turn squash over and microwave another four to eight minutes. (Pierce sufficiently or it will explode!)
4. Remove seeds and place strands in a large bowl.


Squash is ready when soft, but not mushy and separates easily into strands.

For the Pesto

1. Place garlic, oil, parsley, pine nuts, salt, and pepper in food processor. If your processor is dairy, add cheese now; otherwise, put it aside. Pulse until thick paste is formed.
2. Toss with spaghetti squash strands. If you have not yet done so, add the Parmesan cheese now. Mix together. Serve warm or at room temperature.


Photography and Styling by Chavi Feldman