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Baked Spaghetti Squash With Nut Free Basil Pesto and Burrata
![Lisa Kotler](https://cdn-fastly.hometalk.com/media/profile/2020/07/22/49263219_2.jpg?size=91x91)
by
Lisa Kotler
(IC: instagram)
2 people
1 hr
This recipe is hearty and delicious and probably the easiest thing I make in under 40 minutes. The spaghetti squash is baked and then tossed with a nut free basil pesto and topped with creamy burrata, sliced grape tomatoes, shaved Parmesan, sprinkle of flaky salt and black pepper to taste. I added a drizzle of extra pesto on top as well. It is creamy, healthy and so delicious. One half of the squash is perfectly filling as a meatless option for an entree. I served a green salad and garlic bread as a side dish. When I make a batch of pesto I freeze the leftovers in an ice cube tray so that I can pop out what I need as individual servings.
Baked Spaghetti Squash With Nut Free Basil Pesto and Burrata
Recipe details
Ingredients
Baked Spaghetti Squash
- 1 spaghetti squash
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 ball of burrata cheese
- 6 colourful grape tomatoes
- 1/ 4 cup shredded parmesan
- Pinch flaky sea salt to taste
Nut Free Basil Pesto
- 4 stocks of Basil
- 4 stocks green onions
- 1.5 cups EVOO
- 4 cloves fresh garlic
- add a squeeze of lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
Baked Spaghetti Squash
- Pre-heat oven to 400 Poke holes in the squash and put it in the microwave for 5 minutes.
- Remove from the microwave and cut the root end. Stand it on that end to slice down the middle.
- Scoop out the seeds, drizzle with olive oil and a sprinkle of salt and pepper.
- Place the squash cut side down on a parchment-lined sheet pan and into the oven for 30-40 minutes.
- Remove from the oven, fluff the spaghetti squash with a fork to separate the strands.
- Toss the squash with 1 cup basil pesto divided per half squash, reserving 2 Tbsp.
- Top each half squash with 1/2 piece of burrata, three cut grape tomatoes and 1 Tbsp of pesto for each half as a drizzle.
- Add shredded parmesan and a sprinkle of flaky sea salt.
Nut Free Basil Pesto
- Add all ingredients to a blender, except the EVOO.
- Slowly add the EVOO in a slow drizzle while the blender is on and continue until desired consistency. It will be approximately 1.5 cups.
Tips
- Freeze leftover pesto in an ice cube tray and pop out when you need some.
![Lisa Kotler](https://cdn-fastly.hometalk.com/media/profile/2020/07/22/49263219_2.jpg?size=91x91)
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Published November 29th, 2020 9:26 PM
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