Spaghetti Squash "Pasta" with Zucchini Pesto

I really like green things. Vegetables. Moss. Emeralds. Emerald tiaras adorned with moss and vegetables.... I also like things that are blue but that's for another day.

Maybe the green obsession is from all of the succulents I've been planting. Or maybe it's because zucchini are growing out of my ears. Not literally. They are multiplying in the garden like jack rabbits. Also not literally.

So there's a lot of green going on right now.

I should do something with all that green. Like make pesto! And add zucchini to that pesto to make it more green, packing in more vegetables to this already vegetable-full dish.

It's gorgeously green. And if you make it for your kids you can very easily lie to them that this is pasta with pesto sauce. But we won't call it lying. We'll call it your "PR Strategy for the Inclusion of Vegetables in Children's Diets." And you can present it to your husband or wife for review. He / she will sign you on as his /her PR strategist immediately, I promise. I can't promise that he'll also buy you emeralds.

Recipe after the jump...


Spaghetti Squash "Pasta" with Zucchini Pesto

  • 1 spaghetti squash ( 3 to 4 lbs)
  • 1 tablespoon olive oil
  • 3 large garlic cloves, crushed
  • 1/2 cup pine nuts
  • 2/3 cup Parmigiano-Reggiano, cut into small pieces
  • 1 teaspoon salt
  • A few cracks of black pepper
  • 3 cups fresh basil
  • 2/3 cup olive oil
  • 1/3 cup zucchini, cut into small pieces

Preheat over to 350 degrees F. Cut spaghetti squash in half lengthwise and remove seeds and membranes.

Rub 1 tablespoon olive oil on the inside of both halves of the squash, salt and pepper to taste.

Please squash halves cut side down in a large baking dish and bake in 350 degree oven for about 40 minutes, until skin gives when you touch it.

Remove and let cool for 5 - 10 minutes. Once cool enough to handle, use a fork to "draw" lines along the inside of the squash halves, parallel to the squash tip. Pulling the fork toward you in frequent strokes, the strings of "spaghetti" will release from the sides of the squash and collect in the half. As you remove these from the squash, place in large bowl until you have gotten all of the spaghetti out.

Prepare the pesto in a food processor by placing all of the ingredients minus the olive oil and pulsing until basil has broken down and the garlic and cheese are in very small bits. Slowly drizzle in the olive oil until fully incorporated and the pesto has reached a nice, smooth consistency. You may need to scrape down the sides of the food processor bowl with a spatula to ensure everything gets incorporated nicely.

Spoon your pesto over the spaghetti squash and toss to coat. Salt and pepper to taste. Serve with a little more parmesan cheese. Don't tell your kids they're eating vegetables.