Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 4

Squash can be prepared in advance.


  • 1 small spaghetti squash
    20 large basil leaves
    2 cloves of garlic
    1/4 cup olive oil
    4 tbsp Parmigiano-Reggiano
    salt and fresh pepper
    8 cherry tomatoes, diced


  • Cut squash in half lengthwise, scoop out seeds and fibers. Place in a microwave safe dish and cover. Microwave 8-9 minutes. Can also be baked at 350 degrees for one hour. When done, scoop out flesh with a fork into a large bowl.

    In an electric blender combine basil, garlic, olive oil, Parmesan cheese, salt a pepper and puree until smooth.

    Combine pesto with 4 cups spaghetti squash (save any remaining squash for another recipe). Add tomatoes and season with additional salt and pepper. Serve.
Spaghetti squash pesto with tomatoes

Add Comment

* Required information
Enter the last letter of the word satellite.

Comments (0)

No comments yet. Be the first!