Spaghetti Squash “Pasta” with Paleo Pesto

Spaghetti Squash “Pasta” with Paleo Pesto

Serves: 2
Prep time: 20 minutes | Cook Time: 30 minutes | Ready Time: 30 minutes

We have been watching our dairy consumption lately, not that we are total purists or anything. That being said, we have been making pesto without the traditional addition of Parmigiano-Reggiano, and we are quite satisfied with this dairy-free rendition. Give it a whirl and if you can’t live without the parm, by all means grate some into the mix.


1 medium spaghetti squash, about 3 lbs

olive oil, for brushing squash

fine sea salt and pepper to taste

1 C toasted pine nuts

4 C firmly packed basil leaves (two 4-oz bunches)

3-4 garlic cloves, finely chopped (1 Tbsp)

1 C olive oil

1 Tbsp lemon juice


Shopping List:

1 medium spaghetti squash, about 3 lbs

olive oil

two 4-oz bunches basil

1 cup pine nuts


1 lemon



For squash: Preheat oven to 350° F. Line a sheet tray with parchment paper. Cut the squash in half lengthwise. Brush the inside of the squash halves with olive oil. Season with salt and pepper. Place squash seed side down on parchment-lined tray. Cook for about 30 minutes or until squash is tender-firm when pierced with a knife. While squash is cooking, you can simultaneously toast your nuts.


Place nuts in a sheet tray and cook until golden brown, for about 5-10 minutes. Check your oven frequently and shake the pan to rotate the nuts for even cooking so they don’t burn. Remove from oven and transfer to a large plate to cool for a few minutes.


For pesto, blend the basil, pine nuts, olive oil, garlic, salt, pepper and lemon in the food processor. Season to taste with more salt,  pepper, and/or garlic if you wish. (Makes 11/2 C)


Tip: If you are in a big hurry like we are half our life, throw all ingredients in a high speed blender and this way, you will not even have to chop the garlic! You will have to help the blender along by adding a little more oil and/or working it with a spatula.


For assembly: Scrape the seeds from the squash and discard. Using a fork, scrape the insides of the squash. It will resemble pasta. Place in a bowl, and add pesto to taste along with a little additional salt, pepper and olive oil if ya like. YUM!


Freeze any leftover pesto in ice cube containers or store in refrig covered with olive oil for up to a week.