My garden is full of basil and my favorite thing to make with basil in the summer is pesto. My husband called this "squashta" since I usually make this with pasta. Using spaghetti squash instead of pasta is a great lower carb alternative to pasta. I made the squash in the microwave so I wouldn't heat up my kitchen with these 90 degree days we are having here in New York but if you live somewhere cooler, you could also roast it.
Spaghetti Squash Pesto with Tomatoes
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th • Old Points: 4 pts • Points+: 5 pts
Calories: 165.4 • Fat: 14.9 g • Protein: 2.4 g • Carb: 6.9 g • Fiber: 1.5 g
- 1 small spaghetti squash
- 15 large basil leaves
- 1 small clove garlic
- 1/4 cup olive oil
- 3 tbsp Parmigiano-Reggiano
- salt and fresh pepper
- 1 tomato, diced
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.
This looks fantastic! How much mozzarella? It isn't in the ingredients list :)
ReplyDeleteYou have such great recipes
ReplyDeleteYUM that looks delicious!
ReplyDeleteWe are not quite into our squash season here in Ontario yet, will put your recipe aside until the season comes. Will be wonderful with fresh spaghetti squash right out of the garden. Thanks for sharing.
ReplyDeleteThis looks great!! I love spag squash and pesto..what a great combo..
ReplyDeleteQuestion?
Spag squash is 0 pts right..so is the pesto sauce 4 pts? Please clarify b/c I haven't been counting the squash in the past for any pts and I wouldn't have thought the pesto was so hight?
thanks.. love your site
I bet it's the olive oil (though it's great for you, it does have a lot of fat and calories. ) The cheese, too would "take up" some points.
ReplyDeleteI can't wait to try this - I've got fresh basil in my garden that I haven't done much with
Could I substitute spinach leaves for the basil?
ReplyDeleteHi Gina, is the serving size only a half cup? Since you only use two cups of squash and the serving size is 4?
ReplyDeleteOoh, this one sounds awesome! I'm in love with pesto right now. Put it on anything and I'll eat it!
ReplyDeleteFantastic idea with the spaghetti squash instead of pasta! Sounds yummy! ~LeslieMichele
ReplyDeleteI have made a few of your recipes and love them all...awesome blog, and I hope you are able to publish a book someday!
ReplyDeleteQuick question: In your picture, the squash almost looks like it's the same shape as a long rice. How did you get it to look that way? I see your directions say to use a fork...is that all you did?
Thanks :)
Sorry! No mozzarella, it made the points too high so I didn't use. Forgot to take it out of the directions. If you want to splurge, add some part skim mozzarella, delicious!!
ReplyDeleteYes, all you do is use a fork, very easy!! It naturally has the texture of spaghetti.
The serving size is a little over 1/2 cup because the tomatoes and pesto add to it. Divide it in 4 equal servings. About 3/4 cup.
@Elizabeth, I would love to have a book someday too. Who knows!
ReplyDeleteI've never made pesto with Spinach, I've used arugula and I've used scapes. Give it a try, it might be good.
Not Gina but I"ve made pesto with spinach before and it was quite yummy. This looks great! We love Spag squash, will be making this for sure.
ReplyDeleteThanks for sharing Elyse!
ReplyDeleteAh this look great! I've never cooked with spaghetti squash before, but I've always wanted to try it out. Thanks!
ReplyDeleteI'm making this tonight!
ReplyDeletewhat can I pair this with??
ReplyDeleteI had this with grilled chicken kabobs last night. Grilled shrimp kabobs would be nice too. :)
ReplyDeletethis may sound silly, but what is spag. squash?
ReplyDeleteYum Yum. Is the pesto serving 1/4 of the recipe and more spag squash? I usually eat 1/4 of the spag squash which is TONSSSSS.
ReplyDeleteThank you SO much for this blog, I check it daily.
Hey Gina, You totally added Spagetti Squash into my favorites...:) what is your trick to finding the right one? Sometimes, I will roast it and it come out too firm even after a hour in the oven ?
ReplyDeleteSquashta... LUUV it!
ReplyDelete~Regan
YUM! This both sounds and looks delicious!
ReplyDelete::printing recipe now!::
Mary xo
Delightful Bitefuls
@Lisa, I get the smaller ones. The microwave really works well and I don't cook much in the microwave. You would be surprised. The hardest part is getting the knife through it to cut it in half!
ReplyDeleteHey Gina!
ReplyDeleteI just wanted to tell you how awesome you are! I've been following you for several months now and I love your recipes! Especially the Pork Carnita's! OMG! The best! I also love your Cilantro Lime Rice recipe....YUM-O! Thank you so much!
I also wanted to let you know that I have linked your website to one of my posts, because I think YOU ROCK! You can find it here:
http://my-frugal-lifestyle.com/2010/07/from-shoe-box-to-recipe-box/
Thanks again!
@Stephanie, cute idea! Thanks for linking to me!
ReplyDeleteSquashta?! I love that!! And I like substituting it for pasta as well--great recipe!
ReplyDeleteLOVE the blog and really appreciate your time and effort. Picking up several ideas every time I visit.
ReplyDeleteI made this to go with grilled steak for dinner tonight and it's DELICIOUS! I've used spaghetti squash as 'pasta' with meat sauce before, but I like this version better. Doubled up on the garlic -- yummers!
ReplyDeletei'm making this tonight! have you seen the WW pesto recipe? they use chicken broth to cut down on the olive oil and points. i think i'll try that... have a ton of basil in the garden, and i need to cut down on the points so i can eat more of it! ;)
ReplyDeletelove your recipes! thanks so much for taking the time to do this!!! -AM
No, I haven't seen WW recipe for pesto, but I have made it with chicken broth instead of oil. This is good when serving it with pasta to cut back on the points, but since spaghetti squash is so low in points, this is a great way to eat your daily does of healthy oils.
ReplyDeleteI made this last night and it was super delicious! I made it a lot easier in that I already had prepared basil pesto that I had purchased from a local farm. It had the oil, garlic, basil, cheese, etc. already in there. I had to microwave the squash for about 10 minutes to soften it up enough, but it's so much better than using the oven. Thank you!!!
ReplyDeleteI made this last night and it is yummy! This recipe is a keeper.
ReplyDeleteI love squash- it tastes great and it's healthy, too! Have you ever tried squash pear soup? It's awesome!
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ReplyDeleteI just made this recipe and it was AMAZING! How fun is spaghetti squash?!? The pesto is to die for and I'll definitely use it for other things as well. Thanks!
ReplyDeleteJust made this tonight to use up some basil from my garden. I am not a huge spaghetti squash fan, but this was DELISH! Definitely a keeper for us. I used TJ's garlic olive oil along with the small clove because we are big garlic people.....I think that made the pesto even better for us. Great recipe as usual, Gina:)
ReplyDeleteMy mouth is watering......making this tonite!
ReplyDeleteColleen
Sounds delicious!
ReplyDeleteIs this best served cold or warm? It looks delish!
ReplyDelete