AKA “Il buono, il cattivo, il brutto” (in honor of spaghetti westerns)
This is a great recipe to get back on the healthy track, though it may take some extra energy to prepare this spaghetti squash, it’s well worth the effort and you will have plenty of servings for a group or to keep as left-overs! You can also check out the benefits of spaghetti squash.
Serves about 4-6 depending on bowl size
1 Spaghetti Squash
1/4 cup olive oil (plus small amount for brushing)
2 cups fresh basil
1/8 cup water
1/4 cup pine nuts
2 cloves of garlic
2 tsp salt
1 tsp pepper
Plus veggies (and meat) of your choice!
Preheat oven to 375 degrees.
The hard part is cutting this big squash in half! Make sure you have a sharp knife and lots of will-power. And BE CAREFUL. Once it is cut in half, scoop out all the seeds and “goop” (for lack of a better word). Remember when you used to make jack-o-lanterns? It’s like that.
Brush on a thin layer of olive oil on both halves and lay face-down on a foil-covered cooking sheet. Bake squash at 375 degrees for 35-40 minutes.
While you are waiting for the squash to cook, you can prepare the sauce (see below). When squash is finished, take out of oven and let cool for 10 minutes. With a fork, scrape the insides downwards into the squash to create “noodle”-like texture. Place squash noodles in a large bowl.
Place basil, olive oil, pine nuts, garlic, water, salt and pepper into a food processor. Process until everything is ground up and it is a sauce consistency.
What are those purple leaves? Purple basil! Fresh from the garden. Besides the color, I’m not finding any differences between the green and purple basil leaves.
When pesto is ready, Add to your squash “pasta”! I always include vegetables in this recipe as well – lightly saute your favorite veggies (like onion, tomato, spinach, mushrooms, greenbeens, etc) and add into the bowl. Can you add meat? Of course! Add meatballs, chicken, or sausage for some added protein!
nom nom nom.
Going to watch some Clint Eastwood now….