Spaghetti Squash with Fresh Veggies and Homemade Pe

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Spaghetti Squash with Fresh Veggies and Homemade Pesto!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions