Spaghetti Squash with Basil Pesto - Ellie Krieger
Ingredients For the squash: 1 large spaghetti squash (about 4 pounds) 1 tablespoon extra-virgin olive oil For the pesto: ¼ cup pine nuts 2 cloves garlic, peeled
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.elliekrieger.com.
Ingredients
- 1 large spaghetti squash (about 4 pounds)
- 1 tablespoon extra-virgin olive oil
- ¼ cup pine nuts
- 2 cloves garlic, peeled
- 3 cups lightly packed fresh basil leaves
- ⅓ cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- ½ cup extra-virgin olive oil
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- Grated parmesan cheese, optional
- Basil leaves, optional
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