Steamed Spaghetti Squash with Pesto
Jillian Glenn
September 7, 2023
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
5 (4)
2406
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
Rack
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.
3. Cook
Rack
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.
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.
6. Add Pesto and Serve
Spread the pesto over the squash. Serve immediately.
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