Description
Want a simple and healthy side dish? This easy spaghetti squash recipe dresses up the squash “noodles” with pesto and Parmesan!
Ingredients
Scale
- 1 medium spaghetti squash (about 3 pounds)
- 1/3 cup basil pesto (homemade, vegan, or purchased)
- 1/4 cup grated Parmesan cheese, plus more to serve (or vegan Parmesan)
Instructions
- Cook the spaghetti squash: follow Roasted Spaghetti Squash or Instant Pot Spaghetti Squash.
- Allow the squash to cool slightly, then use a fork to scrape out the squash into “spaghetti” strands. Place the noodles in a colander or strainer and rest for 10 minutes to remove any extra moisture.
- In a bowl, combine the pesto, Parmesan, and squash noodles. Toss until well combined. Taste, and add additional salt or pesto as necessary. (Leftovers store in the refrigerator for a few days; you may have to refresh the flavor with additional pesto.)
- Category: Side Dish
- Method: Pressure Cooker / Roasted
- Cuisine: Vegetarian
