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Spaghetti Squash with Pea Pesto

Spaghetti Squash with Pea Pesto

Love me some spaghetti squash! I have been making it a lot this winter so I am experimenting with different ways to serve it. You’ve seen my Spaghetti Squash Carbonara now its time to try this awesome alternative to pasta with pesto. And not just the classic pesto – this one is made from peas! And it was inspired by the one and only Jamie Oliver. I always enjoy trying out recipes from my favorite chefs and he is definitely one of them. This recipe comes from his Super Foods book. He serves it with regular spaghetti but I tried taking it for a spin with spaghetti squash.

Ingredients for Spaghetti Squash with Pea Pesto:

spaghetti squash
1 cup of green peas
2 tablespoons slivered almonds
1 tablespoon freshly grated parm cheese
juice of half a lemon
olive oil
1/2 cup water
salt and pepper
1/2 bunch of basil
1 teaspoon minced garlic

megs cucina spaghetti squash pea pesto

How to make Spaghetti Squash with Pea Pesto:

Preheat oven to 400F. Cut the spaghetti squash in half. Remove insides with a spoon. Drizzle with olive oil salt and pepper. Place a piece of foil or parchment paper on a baking tray and place squash squash halves insides facing down. Cook in the oven for 30-40 mins depending on the size of the spaghetti squash. Test it by peeling the squash with a fork. If it pulls out stringy with ease then its ready. Once it is cooked peel all of the spaghetti squash from the skin and place in a sauce pan. (Don’t throw the skin out just yet)

While you are waiting for the squash to cook you can make the pea pesto. Combine the rest of the ingredients into a food processor (about 3-4 tablespoons of olive oil). Pulse until ingredients are all mixed together. For a smoother consistency add more olive oil or water. I like the peas to be a little chunky but whatever your preference, the flavor will still be there!

Once your squash is ready, combine the pea pesto with the spaghetti in a sauce pan. Turn on medium heat and toss the until the spaghetti squash is coated. I like to add extra parm at this point too.

You can serve it in a dish OR use the skin as a bowl!

megs cucina spaghetti squash pea pesto



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