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Spaghetti squash pesto with tomatoes


165.4 calories per serving

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  • 1 small spaghetti sqaush
  • 15 large basil leaves
  • 1 small garlic clove
  • 1/4 cup olive oil
  • 3 TB parmigiano-regianno
  • salt and fresh pepper
  • 1 tomato - diced



Step 1

Cut squash in half lengthwise, scoop out seeds and fibers. Place in a microwave afe dish and cover. Microwave 8-9 minutes. Remove and scoop out flesh with a fork into a large bowl.

In a small blender combine basil, garlic, olive oil, parmesean cheese, salt and pepper, and puree until smooth.

Combine pesto with two cups spagheti squash. Add tomatoes and season with additional salt and pepper.


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