Easy 3-Ingredient Pesto Spaghetti Squash Recipe #vegan #vegetarian #soup #breakfast #lunch

This 3-Ingredient Pesto Spaghetti Squash formula is a simple supper thought that necessities just 3 fixings: spaghetti squash, your preferred pesto sauce, and destroyed parmesan cheddar.

Spaghetti squash is a most loved in our home – we make it a ton in the fall and winter. It's additionally demonstrating to be a most loved here on the blog as well! Our Bacon-Parmesan Spaghetti Squash formula and our 3-Ingredient Twice-Baked Spaghetti Squash formula are two of our most prevalent blog plans. It doesn't come as an amazement to us! Not exclusively are these plans delightful, however spaghetti squash is modest in the fall and winter making for an economical feast thought. Furthermore, these plans are anything but difficult to make with just a couple of fixings.

To make this formula, cut your spaghetti squash down the middle longwise. Scoop out the majority of the seeds and dispose of them. Spot the spaghetti squash parts on a heating sheet, chop side down, and prepare the spaghetti squash.

While the spaghetti squash is completely cooked, yet cooled enough to be dealt with, utilize a fork and scratch the spaghetti squash strands to release and separate them. Spot the strands into a bowl.
Easy 3-Ingredient Pesto Spaghetti Squash Recipe #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Southern Style Creamed Corn #vegan #vegetarian #soup #breakfast #lunch


  • 1 Spaghetti Squash
  • Pesto Sauce (pre-made jar at your grocery store or homemade)
  • Shredded Parmesan Cheese
  • Optional: Salt & pepper to taste


  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or grease with olive oil or cooking spray.
  2. With a sharp knife, carefully cut the spaghetti squash in half lengthwise. With a spoon, gently remove seeds and discard. Place spaghetti squash cut side down on baking sheet. Bake for 45 minutes or until a fork can pierce the shell easily.
  3. Remove from oven and allow to cool slightly. With a fork, loosen and separate spaghetti squash strands from shell. Reserve shells.
  4. Place strands in a bowl. Mix strands with pesto sauce. Start with 1/4 cup and adjust the amount of sauce you use based on your own preference (amount will vary based on the size of your squash and how many strands you get from it).
  5. Spoon mixture back into the empty shell. If you have enough strands, you may be able to separate the mixture into each of the two shells, but you may also be able to spoon the entire mixture into just one of the shell halves.
  6. Return to oven and bake for 7-9 minutes to heat. Remove from oven.
  7. sprinkle with parmesan cheese and serve directly from shell.

Read more our recipe Raw Citrus Beet Salad #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/2ZMohxq

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