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The ingredients needed to prepare Spaghetti squash with Pesto Sauce:
- Prepare 1 spaghetti squash
- Prepare 3 tbsp pesto sauce
- Provide 1 bunch basil
- Provide 3 clove garlic
- Take 2 tbsp butter
- Provide 2 tbsp grated parmesan cheese
- Provide 1/3 tsp each salt and pepper to taste
- Get 1 alluminium foil,and baking tray
- Take 1 1/2 tbsp whipping cream
Instructions to make Spaghetti squash with Pesto Sauce:
- Choose one spaghetti squash,cut half,use spoon to scoop seeds out
- Lay some foil on baking tray ,add butter,chopped basils,chopped garlic ,salt and pepper
- Flip the cut side into baking tray ,bake 180c approximately 30 mins ,depend on the size of squash
- Take squash out from oven ,use fork take the spaghetti out from side to side (right to left or left to right ) ,you will see spaghetti threads..be carefull to not ruin the shell because we lazy and will serve on its shells …ummm this step smell so good ,you can stop from here ,eat it now …or go to step 5
- When this still warm,mix whipping cream with pesto sauce,topping on spaghetti squash,sprinkel with parmesan cheese,serve warm :) - - https://cookpad.com/us/recipes/356612-pesto
Add the basil, Parmesan, pine nuts and salt Reserve the remaining pesto sauce for other uses if desired. (Any extra pesto can be refrigerated for several weeks in a tightly covered container). Roasted spaghetti squash is tossed with a garlicky kale pesto, then topped with toasted walnuts and chopped sun-dried tomatoes. For this particular sauce, I made some slight adjustments to a kale pesto that Kare from Kitchen Treaty had posted as part of a White Bean & Kale Pesto Dip recipe. Baked spaghetti squash is combined with onions, mushrooms, and kale, then seasoned with delicious prepared pesto sauce to make hearty side dish or a comforting vegetarian main dish. Truth: I've been roasting winter squash for weeks.
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