Spaghetti squash with Pesto Sauce The squash is cut julienne style and the pesto is made from walnuts, fresh basil leaves, fresh garlic, a dash of sea salt and a splash of organic olive oil. When you can easily pierce the squash with a knife, it is ready. It's a magic and low carb dream come true.

Ingredients of Spaghetti squash with Pesto Sauce

  1. Prepare 1 of spaghetti squash.
  2. Prepare 3 tbsp of pesto sauce.
  3. Prepare 1 bunch of basil.
  4. It's 3 clove of garlic.
  5. You need 2 tbsp of butter.
  6. Prepare 2 tbsp of grated parmesan cheese.
  7. It's 1/3 tsp of each salt and pepper to taste.
  8. It's 1 of alluminium foil,and baking tray.
  9. You need 1 1/2 tbsp of whipping cream.

Spaghetti squash with Pesto Sauce step by step

  1. Choose one spaghetti squash,cut half,use spoon to scoop seeds out.
  2. Lay some foil on baking tray ,add butter,chopped basils,chopped garlic ,salt and pepper.
  3. Flip the cut side into baking tray ,bake 180c approximately 30 mins ,depend on the size of squash.
  4. Take squash out from oven ,use fork take the spaghetti out from side to side (right to left or left to right ) ,you will see spaghetti threads..be carefull to not ruin the shell because we lazy and will serve on its shells ...ummm this step smell so good ,you can stop from here ,eat it now ...or go to step 5.
  5. When this still warm,mix whipping cream with pesto sauce,topping on spaghetti squash,sprinkel with parmesan cheese,serve warm :) https://cookpad.com/us/recipes/356612-pesto.

Keywords: how to cook spaghetti squash, pesto spaghetti squash, Pesto Spaghetti Squash with I've used spaghetti squash as 'pasta' with meat sauce before, but I like this version better. Parmesan Pesto Spaghetti Squash with Shrimp has tender squash tossed with spinach, pesto, and parmesan + delicious seasoned shrimp. Release pressure Make the pesto sauce while the squash is cooking. Mince the garlic in a food processor. Add the basil, Parmesan, pine nuts and salt Reserve the remaining pesto sauce for other uses if desired. (Any extra pesto can be refrigerated for several weeks in a tightly covered container).

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