Spaghetti Squash with Pesto

Spaghetti squash with pesto is a delightful and low-carb alternative to traditional pasta dishes. Here's a step-by-step recipe for making this keto-friendly fall dish:

Ingredients:

For the Spaghetti Squash:

• 1 medium-sized spaghetti squash

• Olive oil

• Salt and pepper to taste

For the Pesto Sauce:

• 2 cups fresh basil leaves

• 1/2 cup grated Parmesan cheese

• 1/2 cup pine nuts or walnuts

• 2 cloves garlic

• 1/2 cup extra-virgin olive oil

• Salt and pepper to taste

Instructions:

1. Prepare the Spaghetti Squash:

• Preheat your oven to 375°F (190°C).

• Carefully cut the spaghetti squash in half lengthwise. Scoop out and discard the seeds and the stringy center.

• Drizzle the cut sides of the squash with olive oil and season with salt and pepper.

• Place the squash halves, cut side down, on a baking sheet lined with parchment paper.

• Roast in the preheated oven for about 30-40 minutes or until the squash flesh is tender and easily shreds into "spaghetti" strands with a fork.

• Remove the squash from the oven and let it cool slightly.

• Use a fork to scrape the flesh of the squash into spaghetti-like strands. Transfer the strands to a bowl and set aside.

2. Make the Pesto Sauce:

• In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts or walnuts, and garlic cloves.

• Pulse until the ingredients are coarsely chopped.

• With the food processor running, slowly drizzle in the olive oil until the pesto becomes smooth and well combined.

• Season the pesto with salt and pepper to taste. Adjust the seasoning as needed.

3. Combine the Spaghetti Squash and Pesto:

• Add the freshly made pesto sauce to the bowl of spaghetti squash strands.

• Toss the squash and pesto together until the squash is evenly coated with the sauce.

4. Serve:

• Serve the spaghetti squash with pesto as a delicious and nutritious keto-friendly dish.

• Optionally, garnish with additional grated Parmesan cheese and fresh basil leaves.

Enjoy your homemade spaghetti squash with pesto as a satisfying and flavorful fall meal while staying within your low-carb goals.