Pesto spaghetti squash with tomatoes

Yet another use for the plentiful basil and tomatoes from the garden. If you have never grown basil at home, try it this summer, as it’s such a wonderful herb to have on hand in those summer months.

This recipe is a play on pesto, which conventionally involves basil, olive oil, garlic, pine nuts, and Parmesan cheese. I love Parmesan as much as the next person, but this interpretation ditches the dairy and still comes out incredibly flavorful.

1 spaghetti squash
1 cup (25 g) fresh whole basil leaves (packed) + ¼ cup (6 g) more—chiffonade
¼ cup (25 g) walnuts
1/3 cup (80 mL) good-quality olive oil
2 whole cloves garlic + 1 additional clove, Minced
~ salt and fresh ground pepper, to taste
1 tablespoon clarified butter
2 cups (400 g) assorted fresh tomatoes, chopped
¼ cup (25 g) toasted pine nuts (optional)

1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half, removing all seeds. Place facedown into a large baking dish, and pour water in the dish so it comes about halfway up the pan.
3. Bake for about 30–40 minutes (you want to slightly undercook the spaghetti squash).
4. Meanwhile, in a food processor, combine 1 cup (25 g) of the basil leaves along with the walnuts, olive oil, 2 cloves of garlic, and salt and pepper to taste. Process until smooth.
5. When spaghetti squash is done, scrape the insides of the squash with a fork to remove the insides of the squash. Set aside.
6. Heat a large skillet over medium heat, and add the butter. Once melted, add the 1 clove of minced garlic.
7. Stir in the spaghetti squash, along with the pesto. Gently fold in the tomatoes, fresh basil, and pine nuts (if desired).
8. Cook until everything is well-incorporated and the spaghetti squash is cooked to your preferred doneness.

Tips & Tricks—To really preserve the bright green color of the basil in the pesto, shock the leaves for about 30 seconds in boiling water, then submerge in an ice water bath. This preserves that bright green color.

Variations—If you are lacto-paleo, go ahead and top with some Parmesan cheese. To make a complete meal out of this, stir some grilled shrimp into this spaghetti, as it makes for a really filling and fresh meal. If you don’t want to use walnuts at all, feel free to use pine nuts in the pesto (however, they do come at a much higher price point than walnuts).

Plan Ahead—If pressed for time, go ahead and halve the spaghetti squash, remove the seeds, place facedown in a glass baking dish with some water, and cook for 5–7 minutes in the microwave. This will par cook the spaghetti squash, keeping it nice and al dente prior to sautéing it with the pesto and tomatoes.

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Pesto spaghetti squash with tomatoes tosses roasted squash strands with a dairy-free walnut-basil pesto and a tumble of chopped garden tomatoes. Pine nuts and fresh basil finish a plate that tastes like late summer. Undercook the squash slightly so it stays al dente in the skillet.

Pro Tips

• Bake the squash slightly underdone - it finishes in the skillet with the pesto and turns mushy if roasted soft.
• Walnuts keep the pesto dairy-free without the pine nut price; pine nuts work too per the variation.
• Use good-quality olive oil - it is the bulk of the pesto and you taste every bit of it.
• Pressed for time? Microwave the halved squash 5-7 minutes face-down in water to par-cook it.

Frequently Asked Questions

Is the pesto dairy-free?

Yes - this interpretation ditches Parmesan and still comes out incredibly flavorful.

Can I make it a full meal?

Stir in grilled shrimp - the recipe's own suggestion for a filling, fresh dinner.

What if I do not like walnuts?

Use pine nuts in the pesto instead, though the recipe notes they come at a much higher price.

Recipe Card

Stav Kogan

Pesto spaghetti squash with tomatoes

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 spaghetti squash
• 1 cup (25 g) fresh whole basil leaves (packed) + ¼ cup (6 g) more—chiffonade
• ¼ cup (25 g) walnuts
• 1/3 cup (80 mL) good-quality olive oil
• 2 whole cloves garlic + 1 additional clove, Minced
• 1 tbsp clarified butter
• 2 cups (400 g) assorted fresh tomatoes, chopped
• ¼ cup (25 g) toasted pine nuts (optional)

Method

 

1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half, removing all seeds.
3. Place facedown into a large baking dish, and pour water in the dish so it comes about halfway up the pan.
4. Bake for about 30–40 minutes (you want to slightly undercook the spaghetti squash).
5. Meanwhile, in a food processor, combine 1 cup (25 g) of the basil leaves along with the walnuts, olive oil, 2 cloves of garlic, and salt and pepper to taste. Process until smooth.
6. When spaghetti squash is done, scrape the insides of the squash with a fork to remove the insides of the squash.
7. Set aside.
8. Heat a large skillet over medium heat, and add the butter.
9. Once melted, add the 1 clove of minced garlic.
10. Stir in the spaghetti squash, along with the pesto. Gently fold in the tomatoes, fresh basil, and pine nuts (if desired).
11. Cook until everything is well-incorporated and the spaghetti squash is cooked to your preferred doneness.

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