Servings: 6
Calories: 365kcal
Ingredients
- 1 spaghetti squash
- 1 cup cashews raw
- 2 cups packed fresh basil leaves about 3 ounces
- 2 tbsp Parmesan
- 1 tbsp lemon juice
- 2 garlic cloves
- ½ cup extra virgin olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F.
- Slice squash in half lengthwise, and place them cut-side down on the prepared baking sheet.
- Bake for roughly 45 minutes (depending on squash size, it could take up to one hour),until you can easily pierce through the squash with a fork.
- After roasting, use a fork to scrape the inside as the angel hair pasta-like strands gently break apart.
- Toast cashews on medium heat for roughly 3 – 5 minutes.
- Combine basil, cashews, cheese, lemon juice, and garlic in a food processor or blender.
- Slowly drizzle with olive oil.
- Top basil pesto on prepared spaghetti squash.
- Enjoy!
Notes
Chef Note: Some folks like to add a drizzle of extra virgin olive oil and sprinkle with salt and pepper prior to roasting, which is totally fine. I tend to omit this step, but feel free to do so if you choose.
Chef Note: I love to garnish with freshly grated parmesan and/or parmesan Reggiano and, of course, a few fresh basil leaves.
Nutrition
Calories: 365kcal | Fat: 32g | Protein: 5g | Carbohydrates: 18g
Tried this recipe?Let us know how it was!