I love spaghetti squash not because it tastes like pasta (most will agree it does not), but because it absorbs any flavor you add to it! It is very plain, but will take on the flavor of anything you stir into it! So, why not pesto?
I just used store-bought pesto to make my life easy. Don’t worry; it is pretty healthy. The pesto we bought was refrigerated (good sign that there are little or no preservatives added) and contains real basil, nuts, and good oils like olive oil. You can use store-bought pesto, too! Just check that ingredient list to make sure there is no soybean oil (not as healthy) and make sure there are nuts in there (pine nuts, or cashews are pretty good!).
Pesto Spaghetti Squash
Step 1: Preheat your oven to 400 F. Poke holes in the spaghetti squash, then microwave for 5 minutes so that you are then able to cut it in half. A good knife or strong man may be needed for this.
Step 2: Put the spaghetti squash in roasting pan/baking dish cut side up. Drizzle with olive oil, add salt, and pepper. Bake about 30-40 minutes or until softened so that you can scoop out the insides. First, scoop out your seeds after it has cooled enough to handle. Then, scoop out the inside “stringy spaghetti” and place into another bowl or large baking dish.
Step 3: Stir in your seasonings and sauce aka pesto!! Add about 1/2 cup-3/4 cup pesto to the squash (depending on size of squash), add garlic powder, salt, pepper, crushed red pepper, dry or fresh basil, oregano. Spice it up!
Tip: Top with cherry tomatoes that have been cut in half to add some color.
Step 4: Bake in baking dish about 10 minutes until everything is reheated and combined.
Serve with a healthy protein of your choice. Maybe some turkey meatballs, marinated and grilled chicken, or Italian chicken sausage!
Overall, this is not too time consuming (you can do other stuff while it sits and bakes), and makes great leftovers!