Why do we like this Spaghetti Squash so much to use it as our first recipe post back from hiatus? It’s worthy, just trust us would you?
But in all seriousness, it’s seriously good.
1 Extra Large Spaghetti Squash, seeded and halved
1 1/2 – 2 Cups Spinach Leaves
1/4 Cup Fresh Basil
2/3 Cup Walnut Pieces
1/4 Cup Pine Nuts
1/4 – 1/3 Cup Olive Oil
1/2 – 1 TBS Fresh Lemon Juice
2 – 3 Minced Garlic Cloves
1/4+ tsp Salt to Taste
Pepper to Taste
Preheat oven to 400 degrees, cut Spaghetti Squash in half, remove seeds, lightly spray the inside of Spaghetti Squash, and then place in oven for approx. 40 minutes or until skin appears lightly browned.
While Squash is baking, combine all other ingredients except 1/4 cup of the Walnuts (you’ll find out why) in a food processor, blend until smooth, add any extra Salt/Pepper/Lemon Juice to your taste preference. Or wing-it Jessica style and add whatever the heck you think it needs.
Then take the squash out and let it cool for a few minutes. Don’t burn yo damn self.
Scrape the inside with a fork and separate into Spaghetti strands.
Combine Squash and Pesto in your favourite mixing bowl. Chill for at least 30 mins before serving, or unless you like it warm. In which case, you do you.
Then break up the remaining Walnuts and mix those suckers in, or if you wanna be fancy leave them to sprinkle on top just before serving. You could even throw some Sun Dried Tomatoes on top if you’re into that shit.
Try it out, give us a shout on whatcha think!
Squash ya later,
Jess + Amy