Spaghetti Squash with Fresh Veggies and Homemade Pesto! Recipe

Name: Spaghetti Squash with Fresh Veggies and Homemade Pesto!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cups Walnuts, Chopped; 1/2 cups Extra Virgin Olive Oil; 2 cups Fresh Basil Leaves, Chopped; ⅓ cups Parmesan Cheese; 2 Tablespoons Lemon Juice; 2 cloves Garlic, Minced; 2 dashes Salt And Pepper; 1 whole Medium Spaghetti Squash, Halved And Seeded; 1 Tablespoon Extra Virgin Olive Oil; 1 whole Onion, Chopped; 1 cup Chopped Mushrooms; 3/4 pounds Asparagus, Cut Into Thirds; 2 dashes Salt And Pepper

Servings: persons

⅓ cups Walnuts, Chopped
1/2 cups Extra Virgin Olive Oil
2 cups Fresh Basil Leaves, Chopped
⅓ cups Parmesan Cheese
2 Tablespoons Lemon Juice
2 cloves Garlic, Minced
2 dashes Salt And Pepper
1 whole Medium Spaghetti Squash, Halved And Seeded
1 Tablespoon Extra Virgin Olive Oil
1 whole Onion, Chopped
1 cup Chopped Mushrooms
3/4 pounds Asparagus, Cut Into Thirds
2 dashes Salt And Pepper

1
To prepare the pesto, place walnuts, oil and basil leaves into a blender or food processor.
2
Pulse on low until creamed.
3
Add in cheese, lemon juice and garlic cloves and continue to pulse until mixture is creamy and mixed.
4
Add salt and pepper to taste.
5
Cover and chill in the fridge.
6
To prepare the dish, preheat the oven to 375 F. Place the squash flesh side down in a jelly roll pan.
7
Fill the pan with 1/2 inch of water.
8
Bake squash for at least 35 40 minutes, or until you can easily pull the noodles out with a fork.
9
When done, remove from the oven and let the squash cool for 5 minutes.
10
While squash bakes, prepare veggies.
11
Heat olive oil in a medium pan over medium high heat.
12
Add onions and cook until just translucent, about 3 minutes.
13
Add in mushrooms and asparagus and cook until asparagus is soft, about 5 more minutes.
14
Remove from heat.
15
Once squash has cooled, carefully pull the flesh out of the skin using a fork (this will give you the noodles).
16
Place the squash noodles in a bowl.
17
Add in the veggies and mix up with tongs.
18
Add 1 2 tablespoons of pesto, stir and enjoy!

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ⅓ cups Walnuts, Chopped, 1/2 cups Extra Virgin Olive Oil, 2 cups Fresh Basil Leaves, Chopped, ⅓ cups Parmesan Cheese, and more.

Yes, Spaghetti Squash with Fresh Veggies and Homemade Pesto! falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Squash with Fresh Veggies and Homemade Pesto!

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