Jul 27, 2010

Spaghetti Squash Pesto with Tomatoes




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   

Ingredients:
  • 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

Directions:
    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.

    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.

    37 comments :

    1. This looks fantastic! How much mozzarella? It isn't in the ingredients list :)

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    2. You have such great recipes

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    3. YUM that looks delicious!

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    4. We 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.

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    5. This looks great!! I love spag squash and pesto..what a great combo..
      Question?
      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

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    6. 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.
      I can't wait to try this - I've got fresh basil in my garden that I haven't done much with

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    7. Could I substitute spinach leaves for the basil?

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    8. Hi Gina, is the serving size only a half cup? Since you only use two cups of squash and the serving size is 4?

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    9. Ooh, this one sounds awesome! I'm in love with pesto right now. Put it on anything and I'll eat it!

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    10. Fantastic idea with the spaghetti squash instead of pasta! Sounds yummy! ~LeslieMichele

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    11. I have made a few of your recipes and love them all...awesome blog, and I hope you are able to publish a book someday!

      Quick 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 :)

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    12. 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!!

      Yes, 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.

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    13. @Elizabeth, I would love to have a book someday too. Who knows!

      I've never made pesto with Spinach, I've used arugula and I've used scapes. Give it a try, it might be good.

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    14. 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.

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    15. Ah this look great! I've never cooked with spaghetti squash before, but I've always wanted to try it out. Thanks!

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    16. what can I pair this with??

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    17. I had this with grilled chicken kabobs last night. Grilled shrimp kabobs would be nice too. :)

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    18. this may sound silly, but what is spag. squash?

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    19. Yum 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.
      Thank you SO much for this blog, I check it daily.

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    20. 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 ?

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    21. @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!

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    22. Squashta?! I love that!! And I like substituting it for pasta as well--great recipe!

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    23. d in houston8/1/10, 10:40 AM

      LOVE the blog and really appreciate your time and effort. Picking up several ideas every time I visit.

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    24. I 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!

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    25. i'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! ;)
      love your recipes! thanks so much for taking the time to do this!!! -AM

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    26. 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.

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    27. I made this last night and it is yummy! This recipe is a keeper.

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    28. This comment has been removed by the author.

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    29. I 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!

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    30. Just 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:)

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    31. My mouth is watering......making this tonite!

      Colleen

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    32. Is this best served cold or warm? It looks delish!

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    33. I made this tonight & added zuccini, mushrooms, spinach & some chicken as well as the tomato. It was fantastic!

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    34. Gina, this was awesome! It was the tastiest thing I've made in a while. I also made the pan-seared shrimp tonight and as always, it was another ridiculously delicious meal. Thank you so much for your wonderful recipes!

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    35. This was VERY good. Thank you for posting it. I added walnuts, sun-dried tomatoes (NOT oil packed) and nutritional yeast INSTEAD OF PARM REG......Soooooo delicious!:-)

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    36. Rhonda Giroux7/28/15, 10:54 AM

      This dish was delicious!!! Making it again tonight!!

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