Recipes

Spaghetti Squash with Basil Lime Pesto
  • Ingredients
  • 1 spaghetti squash (2 to 3 pounds)
  • 2/3 cup Basil Lime Pesto
  • 1/2 cup freshly grated Parmesan cheese
  • salt and freshly ground black pepper to taste
Directions
  1. Oven: Preheat oven to 350F
  2. Pierce squash in several places with a fork and place in a rimmed baking pan
  3. Bake, uncovered until shell gives when pressed, about 1-1/4 to 1-1/2 hours
  4. Cut baked squash in half; scrape out and discard seeds. Microwave: Cut squash in half lengthwise and scrape out and discard seeds
  5. Place halves, open side up, in a 9 x 13-inch microwave dish
  6. Cover with plastic food wrap
  7. Cook on highest setting for 15 to 20 minutes, or until tender
  8. Let stand, cov- ered, for an additional 5 minutes. Loosen squash strands with a fork and scoop out into a warm serving bowl
  9. Add the pesto and mix lightly, using 2 forks
  10. Pass with Parmesan cheese
  11. Serves 4 to 6.


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