Spaghetti Squash with Pesto

Jillian Glenn
Jillian Glenn
September 30, 2021
This colorful dish is as healthy as it is flavorful. The Anova Precision Oven’s steam function perfectly cooks the spaghetti squash in just 30 minutes. I like to pair these delicious and tender “noodles” with a bold and flavorful vegan or vegetarian pesto for an incredible dinner!
Serves
4
Prep Time
00:10
Cook Time
00:30
Spaghetti Squash with Pesto
5 (1)
524
Ingredients
1
spaghetti squash
¼ cup plus 1 Tbsp
extra-virgin olive oil, divided
Salt
2 cups
spinach or fresh basil
½ cup
pine nuts
¼ cup
Parmesan cheese (omit for vegan version)
1 Tbsp
fresh lemon juice
1 clove
garlic
Steps

1. Preheat the Oven

Sous Vide Mode: Off
Steam: 20%
Temp: 400°F
Heat: Rear

2. Prep Squash

Cut the squash in half lengthwise. Use a spoon to scoop out the seeds. Brush with 1 tablespoon of the olive oil and season with salt. Place on a foil-lined baking sheet, cut-side down.
Prep Squash

3. Cook

Transfer to the oven and cook until tender, about 30 minutes.
Sous Vide Mode: Off
Steam: 20%
Temp: 400°F
Heat: Rear
00:30 Timer

4. Prepare Pesto

While the squash is cooking, prepare the pesto. Combine the spinach, pine nuts, Parmesan (if using), lemon juice, garlic, and remaining 1/4 cup olive oil in a food processor. Process until the mixture forms a homogenous pesto sauce. Add a tablespoon or two of water if the pesto is too thick. Season to taste with salt.
Prepare Pesto

5. Make Noodles

Remove the squash from the oven. Use a fork to gently pull the “noodles” from the squash and transfer them to a serving dish.
Make Noodles

6. Add Pesto and Serve

Spread the pesto over the squash. Serve immediately.
Add Pesto and Serve
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