Basil Pesto over Spaghetti Squash Noodles

Spaghetti squash noodles is a great alternative if you’re trying to watch your carb intake or just need a change. You can use them for any of your favorite pasta dishes like the one below.

Basil pesto over spaghetti squash noodles

Basil Pesto Spaghetti Squash Noodles

Ingredients 

3 C basil leaves, rinsed and dried

2 TBSP walnuts

3 garlic cloves

1 tsp salt

½ C olive oil 

⅓ C fresh parmesan, grated (optional)

1 spaghetti squash

3 TBSP olive oil

Salt and pepper to taste

Basil Pesto:

• Rinse basil and dry well.  Add basil, walnuts, garlic and salt to a food processor and pulse a few times to break it up.  Use a spatula to scrape the sides down if needed.

• Turning the food processor on, slowly pour in the olive oil until combined.

• Add in the parmesan cheese, if desired, and pulse a couple times. 

Spaghetti squash noodles:

• Pre heat oven to 400°F.  Cut the ends of the spaghetti squash off then cut in half.  Scoop out the seeds.  Brush with olive oil and season with salt and pepper. ** if you cant cut through the squash, poke holes with a fork where you with cut and microwave it for a minute or two until it's easier to cut.**

• Place squash on a baking sheet and cook for 30-35 minutes.

• Once tender, allow to cool for 10 minutes.  Take a fork and scrape the flesh horizontally to form noodles.

• Mix pesto with your spaghetti squash noodles.

• Serve with your favorite protein and blistered tomatoes!