Spaghetti squash is a wondrous vegetable. It’s hard, canary-yellow shell houses long strands of squash that resemble angel hair pasta. These strands make a healthy, gluten-free alternative to pasta, and their mild flavor make them a great canvas for your favorite sauces. This sage pesto is bursting with flavor and pairs well with some creamy fresh ricotta.
The recipe makes more pesto than you will need for one spaghetti squash. Use leftovers on grilled meat, roasted potatoes, or a turkey sandwich. For a visual guide to prep your spaghetti squash, check out instructions from The Kitchn.
Roasted Spaghetti Squash with Sage Walnut Pesto & Fresh Ricotta
makes 4-6 servings
For the Sage & Walnut Pesto
makes about 1 cup
3 small garlic cloves, chopped
1/2 cup of walnuts, toasted in a dry skillet for 5 minutes, then cooled
1 cup fresh sage leaves
1 cup fresh Italian parsley leaves
1/2 cup fresh basil leaves
zest of one lemon
juice of 1 lemon
salt and fresh cracked black pepper
1/2 cup extra virgin olive oil
For the Spaghetti Squash
1 medium spaghetti squash
1/2 cup (or more) sage walnut pesto
1/4 cup fresh ricotta, drained in cheesecloth if very wet
10 sage leaves, fried for 10 seconds in hot oil, for garnish
2 tblsp toasted walnuts, chopped, for garnish
salt and fresh cracked pepper
1. Make the pesto: In a food processor, add the chopped garlic and walnuts and pulse to combine. Add the sage, parsley, basil, lemon zest and juice, salt and pepper to taste, and pulse to incorporate. With the machine running, add in the olive oil, stopping to scrape down the sides when needed.
2. Make the squash: Preheat the oven to 400 degrees. Wash and dry the spaghetti squash. Using a heavy chef’s knife, cut the stem off the top of the squash. Holding it firmly, carefully cut the squash in half lengthwise. Scoop the seeds out from the center and scrape away any slimy strands. Place the halves, cut-side-down, in a shallow baking dish. Add a few tablespoons of water to the bottom of the pan. Roast until very tender, until a knife easily slips in, about 45 minutes, depending on the size of your squash. Let cool slightly, then flip the squash over and use a fork to pull the strands apart. Rake the fork across the squash horizontally to get the longest strands. Place the squash in a large bowl.
3. Immediately toss the warm squash with 1/2 cup of sage pesto. Gently fold until incorporated. If you need to loosen up the sauce, add a little olive oil. Top with fresh ricotta, fried sage leaves, chopped walnuts, and sea salt.