Servings: 2 people
Calories: 463kcal
Ingredients
Squash Ingredients
- 1 whole spaghetti squash halved and seeds removed
- 2 teaspoons extra-virgin olive oil
- Kosher salt and pepper
Pesto Ingredients
- 1 cup raw cashews
- 2 cups packed fresh basil leaves about 3 ounces or 2 large bunches
- 2 tablespoon grated cotija cheese or substitute with Parmesan
- 1 tablespoon lemon juice
- 2 cloves garlic roughly chopped
- ½ teaspoon fine sea salt
- ½ cup extra-virgin olive oil
Instructions
- Pre-heat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet.
- Bake for 40 to 60 minutes (depending on squash size), until you can easily pierced through the squash with a fork.
- After roasting, using a fork fluff the interiors to get angel hair pasta like strands
- Toast the cashews: In a medium skillet, toast the cashews on medium heat stirring frequently, until nice and fragrant, 3 to 5 minutes. Pour them into a bowl to let cool
- Combine the basil, cashews, cheese, lemon juice, garlic and salt in a food processor or blender. With the machine running, slowly drizzle in the olive oil. Continue processing until the mixture is well blended but still has some texture. Pause to scrape down the sides as necessary.
- Taste, and adjust if necessary depending on desired taste profile. Salt will mellow out the basil and add more oomph to the pesto. More olive oil can be added if the consistency is too thick.
Notes
Leftover pesto can be stored in the refrigerator, covered, for up to 1 week.
Squash Tips
- Cut in half if you cut it lengthwise (from stem to end), you'll have shorter spaghetti strands. If you cut it right down the middle (between the stem and the end), you'll have longer strands.
- Place the squash cut side down on a parchment paper lined baking sheet. Roast at 400°F until tender (poke with a knife to test) about an hour, depending on how large of a squash you have.
- If it's too tough to cut open, cook it whole instead. It will take a little longer to cook (15-20 minutes more) but will be tender and easier to cut.
- If microwave is your thing, you can go this route and be done in a matter of minutes. Just halve it, remove the seeds, microwave for about 10 minutes.
- For paleo version of the recipe, eliminate the cheese from the pesto
- Baked spaghetti squash will keep well in the refrigerator, covered, for up to 5 days. Just reheat before serving.
Pesto Tips
- Wash the basil very well to get rid of any debris and grit. Use cold water so they don't wilt.
- Be intentional about the amount of garlic you use. Garlic goes a long way in pesto
- Choose a good olive oil. Doesn't have to be expensive, but just make sure it meets your taste
Nutrition
Serving: 2people | Calories: 463kcal | Carbohydrates: 11g | Protein: 8g | Fat: 45g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Cholesterol: 8mg | Sodium: 393mg | Potassium: 264mg | Fiber: 1g | Sugar: 2g | Vitamin A: 670IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 3mg
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