Remove from stove and place squash mixture in a large bowl.
Stir olive oil and pesto into the squash mixture.
Slowly add grated Parmesan cheese, stirring until evenly mixed.
Ingredients of Spaghetti Squash "Pasta" w/ Pesto
- You need 1 of Whole spaghetti squash.
- Prepare 3 tbsp of Basil pesto.
- Prepare 1 tbsp of Grated parmesan.
- It's 1 tsp of Salt.
- You need 1 tsp of Pepper.
Spaghetti Squash "Pasta" w/ Pesto step by step
- Preheat oven to 375°F Fahrenheit.
- Cut your squash in half and scrape out all of the seeds. Drizzle each half with olive oil. Then season liberally with salt and pepper. Place squash in the oven skin side up and bake for 45 minutes..
- Remove from oven and let cool for 10 minutes. Take a fork and rake thru the squash to create your "noodles". Mix with the pesto and top with parmesan cheese..
Garnish with the reserved basil and and serve with grated Parmesan cheese if desired. This baked pesto spaghetti squash casserole is a delicious and healthy alternative to lasagna! Delicate strands of spaghetti squash are layered with thick and chunky marinara sauce, creamy pesto fused ricotta, melty mozzarella and freshly grated parmesan cheese! Finished with a generous sprinkling of pungent, fresh basil and more cheese, this spaghetti squash. Take a fork and peel the spaghetti strands over the prepared pesto; gently stir to combine.
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