If you haven't hopped on the spaghetti squash bandwagon you are totally missing out!
Every time I cook one I wonder why I'm not eating more of it. It's such a fun squash and so versatile -- click here to see all the ways I've used it.
Today, inspired by a bunch of fresh parsley, I Googled and found this. Then I went on a pantry hunt.
I, of course didn't follow the recipe. I just needed the idea. Off I went.
Honestly, the result was AMAZING! So flavorful and just a great way to spice up a bowl of spaghetti squash. I ate it at room temperature and I swear it got better with each bite. The Husband thought I was nuts when I blurted out, "MAN, this is GOOD!"
He'll never understand.
Anyway, here's what I did…
Ingredients
- 3 gloves of garlic (may want to reduce if you are sensitive)
- 20g of fresh parsley
- 1 teaspoon sesame oil
- 2 teaspoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 2 tablespoons (15g) pine nuts
- About 400g of cooked spaghetti squash
Instructions
Put the garlic, parsley, oils, lemon juice, and soy sauce in a small food processor.
Heat a non-stick skillet over medium heat and toast the pine nuts.
They only take a few moments before they start to brown.
Add the toasted pine nuts to the processor.
Pulse until everything is well combined.
Note: I used my smoothie cup on the Ninja.
It may not look that impressive but boy did it smell good!
That's the entire batch of pesto and it's good for two servings of spaghetti squash. I split it in half (just about 50g) and added it to 200g of squash.
Mix together and eat with chopsticks if you have them.
So fun!
I put the other half of the pesto in the fridge for tomorrow. I'm totally eating this again!
📖 Recipe
Spaghetti Squash With Parsley Pesto
Ingredients
- 3 gloves of garlic may want to reduce if you are sensitive
- 20 g of fresh parsley
- 1 teaspoon sesame oil
- 2 teaspoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 2 tablespoons 15g pine nuts
- About 400g of cooked spaghetti squash
Instructions
- Put the garlic, parsley, oils, lemon juice, and soy sauce in a small food processor.3 gloves of garlic, 20 g of fresh parsley, 1 teaspoon sesame oil, 1 tablespoon lemon juice, 1 tablespoon soy sauce, 2 teaspoon olive oil
- Heat a non-stick skillet over medium heat and toast the pine nuts.2 tablespoons 15g pine nuts
- Add the toasted pine nuts to the processor.
- Pulse until everything is well combined.
- That's the entire batch of pesto and it's good for two servings of spaghetti squash. I split it in half (just about 50g) and added it to 200g of squash. Mix together and eat with chopsticks if you have them.About 400g of cooked spaghetti squash
Notes
- I used my smoothie cup on the Ninja.
keisha
I was advised by a friend to visit your site because I was frustrated about trying to halve a spaghetti squash today. Going to follow your instructions for roasting it whole... fingers crossed it turns out well for me too! I might have to divert from my original plan and make one of your spaghetti squash recipes when it's finished baking!
Paula
Roni,
This is so great - I LOVE spaghetti squash but have fallen into a rut about how I fix it. I posted a blog about my favorite version, http://www.paulastephenswellness.com/520/, then have just gotten lazy and stuck with this version. Yours has inspired me to try something new! Thanks!
p.s. LOVE Pine Nuts - I toast a big batch and toss them in salads too 🙂
Dana
How does using the ninja smoothie cup compare with using a magic bullet? I have a ninja and a magic bullet, but haven't invested in the smoothie cup for the ninja since I would have to order it.
roni
I actually like the Bullet better for jobs like this but after a good 7 years mine finally bit the bullet (pun intended) - The smoothie attachment for the ninja is fun though, and I probably use it more than the actual blender cup.