Wednesday, January 29, 2014

Spaghetti Squash Pesto Pasta

I apologize for the lack of photos. I made this for friends and forgot to take pictures. If you trust me- you really need to make this dish! You can serve it vegetarian or add some kielbasa or shrimp to the dish. This is a healthy yet hearty dinner. If you are cooking for more than 2- you can just cook 2 spaghetti squash (instead of 1) but keep the rest of the recipe the same.

Spaghetti squash pesto pasta
            1 jar Pesto (use the entire yield of recipe below)

            1 spaghetti squash, cut in half and seeded
            1 cup sun dried tomatoes
            1 bunch of chard, chopped
2 tomatoes, chopped
            Olive oil, for roasting and for the pan
            Freshly grated Parmesan
            salt and pepper, to taste           
Preheat your oven to 375 degrees.

Cut your spaghetti squash in half lengthwise, and scoop out the seeds.
Lay face up on a baking sheet. Drizzle some olive oil over the top and sprinkle some salt and pepper on each half.

Put your squash in the oven to cook for 45-50 minutes.

While your squash is cooking, make up a batch of Pesto.

Once you squash is done, set it aside and allow it to cool just enough so that you wont burn yourself while handling it.

Heat up a little bit of olive oil in a sauce pan.

Once your oil is hot, add in your chard, tomatoes, and sun dried tomatoes. Cook just enough for the chard to wilt and the tomatoes to become aromatic.

Using a fork, scoop the flesh of the squash away from the skin. It should separate and look like noodles. Scoop it directly into the pan with the tomatoes and chard.

Once all of your squash is in the pan, add in your pesto.

Using a spaghetti rake, work the pesto into the spaghetti squash mixture until it is evenly distributed.

Serve right away, and garnish with some freshly grated Parmesan cheese.


3 cups Spinach
¼ C Pine Nuts
Juice from 1 Lemon
1/3 cup freshly grated Parmesan
3 Cloves Fresh Garlic
1/3 C Olive Oil
Salt and Pepper, to taste

Combine all of your ingredients into a food processor.

Process on high until all of your ingredients come together in a smooth paste.

Use right away, or save in an airtight container such as a mason jar for later use. This should last for about a week in the refrigerator.