A light and plant-based meal, packed with flavor. This low carb dish is perfect solution to your pasta cravings. The recipe is easy to make, and a great way to get more vegtables in your diet. The squash shredds easily once cooked, and the shreads resemble noodles. The roasted squash is tossed with a savory basil pesto, and topped with mozzorella cheese.
Basil Pesto Roasted Spaghetti Squash
Cut the squash in half, scoop out the seeds, and place it cut side up on a parchment lined baking sheet. You can also toss the seeds in a little oil, season with salt and bake them. They are a great snack for later, or can be added to the cooked squash.
Pour one tablespoon of oil and two tablespoons of pesto into the center of each the halved squash. Use a brush to evenly distribute the pesto and oil to coat. Do not brush the outside of the squash with oil, or it will burn.
Place the Squash in the oven, and bake at 350 degrees for 40 minutes.
Remove from the oven. Using a fork, score the surface of the cooked squash to separate it from the Squash skin. The texture should resemble spaghetti. Gently mix in ¼ Cup mozzarella cheese and one tablespoon pesto to each of the halved squash.
Place the squash back in the oven and bake for another 10 minutes to melt the cheese.
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