Spaghetti Squash Pesto with Tomatoes

Name: Spaghetti Squash Pesto with Tomatoes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 medium spaghetti squash; 15 large basil leaves; 1 small clove garlic; 1/4 cup olive oil; 3 tbsp Parmigiano-Reggiano (grated, plus more for topping); kosher salt and fresh pepper (to taste); 1 medium tomato (diced)

I make this Pesto Spaghetti Squash with Tomatoes when my garden is full of basil with my homemade pesto. My husband called this "squashta" since I also make this with pasta.

⏱ 20 min 🔨 Prep 10min 🔥 Cook 10min 📊 Easy 🍽 4 servings 👁 6

Ingredients

4 servings

1 medium spaghetti squash
15 large basil leaves
1 small clove garlic
1/4 cup olive oil
3 tbsp Parmigiano-Reggiano (grated, plus more for topping)
kosher salt and fresh pepper (to taste)
1 medium tomato (diced)

Instructions

Cut squash in half lengthwise, scoop out seeds and fibers.
Place in a microwave safe dish and cover. Microwave 8-9 minutes.
Remove from the microwave and scoop out flesh with a fork into a large bowl.
Meanwhile, In a small blender combine basil, garlic, olive oil, parmesan cheese, salt a pepper and puree until smooth.
Combine pesto with two cups spaghetti squash (save any remaining squash for another recipe).
Add tomatoes and season with additional salt and pepper.

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Nutrition per serving

165kcal

💰 Cost Estimate

Total Ingredients
$28894.00

Per Serving
$7224.00/serving

🏠 Savings
~$57788.00 vs buying!

📋 Price Breakdown (86% ingredients detected)

Ingredient	Amount	Subtotal
spaghetti squash	1 medium	$35.00
basil leaves	15 large	$28500.00
clove garlic	1 small	$198.00
olive oil	0.25 cup	$83.00
Parmigiano-Reggiano	3 tbsp	$25.00
kosher salt and fresh pepper	-	-
tomato	1 medium	$53.00