Makes: 6 servings

Summertime Spaghetti Squash

Makes: 6 servings


1 (3- to 3 1/2-pound) spaghetti squash
1/2 cup (packed) fresh basil leaves
2 tablespoons freshly grated Parmesan or Romano cheese
2 tablespoons extra-virgin
olive oil
1/4 cup pine nuts, toasted
1 garlic clove, minced
Salt and freshly ground black pepper


Prick the squash in 3 or 4 places with a fork, put it on a plate, and loosely cover it with plastic wrap. Microwave at full power for 9 minutes. Let the squash stand, still covered, for another 5 minutes.

Meanwhile, make the pesto. Put the basil, cheese, oil, pine nuts, garlic, and salt and pepper to taste in a food processor and pulse until well combined.

Halve the squash and scrape out the seeds. Using a fork, scoop the pulp into a large bowl. Add pesto to taste and toss to combine.

From the Cookbook

A Southerly Course

A Southerly Course

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