Spaghetti squash
Ingredients
- a medium sized spaghetti squash (between 1 & 1,5 kg)
- 35 grams of fresh basil leaves
- 2 garlic cloves (optional)
- 45 grams pine nuts, roasted
- 9 tbsp olive oil
- 40 grams parmesan cheese, grated
- half a tbsp fresh lemon juice
- salt, pepper
Story
Allergens
For 2 persons;
Preheat the oven to 175 degrees C. Cut the spaghetti squash into 3 cm rounds.
Rub the top of the rounds with some olive oil, salt & pepper and put in in the oven on a baking sheet on a baking tray for 25 minutes.
For the pesto we mixed the fresh basil leaves, (optional) the garlic cloves, 25 grams roasted pine nuts, 7 tbsp good quality olive oil and 30 grams grated parmesan cheese in a mini blender / hand blender. When mixed well pour in a bowl, add another 20 grams of pine nuts, 10 grams of grated parmesan cheese, 2 tbsp olive oil, half a tbsp of fresh lemon juice and some salt and pepper and mix with a spoon by hand.
When taking the spaghetti squash out of the oven, let it cool for a few minutes until you can hold it in your hands. Then take off the skin and carefully pull the fles, so the strings stay in tact.
Then serve like a real spaghetti with the homemade pesto on top and some freshly grated parmesan cheese on top! We loved it, enjoy!
