Things You'll Need:
- 1 spaghetti squash 1 c. lightly packed fresh basil 2 cloves garlic 1/2 cup extra virgin olive oil 1/4 cup pine nuts 1/2 cup finely grated Parmesan cheese 1 tsp. kosher salt 2 to 4 tbsp. vegetable broth Chopped parsley
-
Step 1
Cut the spaghetti squash in half lengthwise with a large sharp kitchen knife. Use a soup spoon to scoop out the seeds and surrounding pulp.
-
Step 2
Place the squash, cut side down, in a glass baking pan. Poke four to six 1/2-inch deep holes into the squash skin at random intervals with a large kitchen knife. Add 1/4 cup water to the baking pan. Cover the pan loosely with plastic wrap and microwave on high for 10 minutes.
-
Step 3
Let the squash sit, still covered, for 45 minutes. Flake the meat out of the cooled squash in spaghettilike strands with a fork.
-
Step 4
Blend basil, garlic cloves, olive oil, pine nuts, Parmesan cheese and kosher salt in a food processor. Thin this pesto mix to the consistency of salad dressing by adding vegetable broth, 1 tablespoon at a time, and blending repeatedly in the food processor.
-
Step 5
Place spaghetti squash shreds in a microwave-safe bowl. Pour the pesto over the top. Toss lightly with a fork. Cover the bowl with plastic wrap and allow the mixture to sit for at least an hour for flavors to blend.
-
Step 6
Microwave the cooled spaghetti squash pesto on high for one minute. Stir lightly and microwave at high again for one minute to heat through. Garnish with grated Parmesan and chopped parsley.
