Yet another use for the plentiful basil and tomatoes from the garden. If you have never grown basil at home, try it this summer, as it’s such a wonderful herb to have on hand in those summer months.
- 1 spaghetti squash
- 1 cup (25 g) fresh whole basil leaves (packed) + ¼ cup (6 g) more—chiffonade
- ¼ cup (25 g) walnuts
- 1/3 cup (80 ml) good-quality olive oil
- 2 whole cloves garlic + 1 additional clove, Minced
- salt and fresh ground pepper, to taste
- 1 tablespoon clarified butter
- 2 cups (400 g) assorted fresh tomatoes, chopped
- ¼ cup (25 g) toasted pine nuts (optional)
How to Make It
- Preheat oven to 375°F (190°C).
- Cut the spaghetti squash in half, removing all seeds. Place facedown into a large baking dish, and pour water in the dish so it comes about halfway up the pan.
- Bake for about 30–40 minutes (you want to slightly undercook the spaghetti squash).
- Meanwhile, in a food processor, combine 1 cup (25 g) of the basil leaves along with the walnuts, olive oil, 2 cloves of garlic, and salt and pepper to taste. Process until smooth.
- When spaghetti squash is done, scrape the insides of the squash with a fork to remove the insides of the squash. Set aside.
- Heat a large skillet over medium heat, and add the butter. Once melted, add the 1 clove of minced garlic.
- Stir in the spaghetti squash, along with the pesto. Gently fold in the tomatoes, fresh basil, and pine nuts (if desired).
- Cook until everything is well-incorporated and the spaghetti squash is cooked to your preferred doneness.