Happy New Year! I hope you all had a restful and relaxing holiday. I took some time off and it was glorious! I needed a little R&R after all the hustle and bustle. Another thing needed in my life is some healthy food. The creamed, cheesy, butter-ladened foods have caught up to me. I’m feeling a bit sluggish and starting to crave fresh green things. This recipe for Spaghetti Squash Pasta with Pesto is the perfect transition meal. It’s still decadent, but is actually healthy for you.
Start off by bringing a large pot of water to a boil. Gently place the squash in the pot and cover. Continue to boil on medium heat for 20-30 minutes (depending on the size of the squash) until fork tender.
Drain and allow to cool so you can handle it. Cut squash in half lengthwise.
Scoop out seeds and stringy membranes.
Take fork and scrape out the squash. It will come out in long strings like spaghetti.
Repeat with other half.
Add into a large skillet and turn on medium heat, just to make sure squash is fully heated through and didn’t cool down too much while we were dissecting it.
Top with pesto, toasted pine nuts and toss together. Sprinkle with Parmesan cheese and serve immediately.
Cheers to a happy and healthy new year!
XO, Sarah
- 1 large spaghetti squash
- 1 cup store-bought pesto
- ¼ cup toasted pine nuts
- 2 Tablespoons Parmesan Cheese
- Bring a large pot of water to a boil. Gently place the squash in the pot and cover. Continue to boil on medium heat for 20-30 minutes (depending on the size of the squash) until fork tender.
- Drain and allow to cool so you can handle it. Cut squash in half lengthwise. Scoop out seeds and stringy membranes.
- Take fork and scrape out the squash. It will come out in long strings like spaghetti.
- Add into a large skillet and turn on medium heat, just to make sure squash is fully heated through and didn't cool down too much while we were dissecting it.
- Top with pesto, toasted pine nuts and toss together. Sprinkle with Parmesan cheese and serve immediately.
I’m sharing this dish with my friends over at Fiesta Friday co-hosted by Jhuls and Mr Fitz. Party on!
I love everything from cake to kale. Life is all about balance. I like to live, laugh and love to the fullest! Our time is too short not to enjoy ourselves.
I love to use spaghetti squash in recipes – I am slowly substituting it for pasta and some unwanted carbs! I froze some homemade pesto so this is a perfect, light recipe where I can put it to good use!
It’s such a wonderful substitute! Glad you like it as well 🙂 Have a wonderful weekend!
Yo mama-Yum0!!! Glad you are rested bbff…xoxoxoxo
Thank you BBFF! Rest does wonders 🙂
I love this recipe. Pinned! 🙂 Happy New Year to you too, Sarah! Wish you health & happiness in 2016! Xoxo
Thank you so much! xoxoxoxo
This looks amazing!
Thank you, Antonia!
This looks so healthy and refreshing! I am also craving green and nutritious things after too much of a good thing during the holidays. 🙂
Thank you! Glad to know we’re on the same page 🙂
I have never tried using squash as spaghetti, but it always sounds delicious as I see so many recipes with such ‘pasta’. This looks and sounds absolutely delish, Sarah. I hope you are enjoying the party and thank you for sharing this. Happy FF101 and wishing you a fab weekend. 🙂
You should definitely give it a try! Happy FF and have a great weekend 🙂
never made it! yet after reading your post i feel a little inspired!
I think you’ll really enjoy it 🙂 Happy FF!
I haven’t tried spaghetti squash yet. I’m willing, but John and his Italian roots says this is just wrong! I’ve proved him wrong before so now I need to do it again! This dish looks just delicious!
I have my Italian roots too so I know what he means. I think you can prove him wrong 😉
I just came across this and had to laugh! Just yesterday I put cooked spaghetti squash in a baking dish, drizzled a pesto and cream mixture over the top, added Parmesan and pine nuts and baked it for a side dish! A great dish!
Yum! That sounds amazing!