Spaghetti Squash with Quick Pesto (dairy free, nut free)
  • 1 small to medium spaghetti squash
  • large bunch or 2 handfuls of basil (didn't measure, sorry!)
  • 1 clove garlic
  • 4 tablespoons extra virgin olive oil (or more)
  • ½ teaspoon salt
  1. Preheat oven to 375F.
  2. Prick spaghetti squash with a fork a few times.
  3. Place on oven rack and roast 20-30 minutes or until pierced easily, but not mushy. You want it to be cooked al dente.
  4. When cool enough to handle but still warm, slice ends off squash and slice in half lengthwise.
  5. Scoop out seeds in the middle. With a fork, remove strands from squash into a medium bowl.
  6. In a mini food processor or grinder, add basil, garlic and salt. While running, add oil in a slow stream until well processed. Scrape down and pulse again.
  7. Pour pesto over squash and toss with a fork to combine. Taste and adjust seasonings.
Recipe by my BIG FAT grain free life at