Spaghetti Squash with Sundried Tomato Pesto

dips & sauces mains pumpkin seeds sides
Spaghetti Squash with Sundried Tomato Pesto
YIELDS 2 Servings
Sprouted Pumpkin Seeds Sprouted Pumpkin Seeds




  1. Preheat oven to 400°F.
  2. Cut squash in half lengthwise. Scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Bake for 40-50 minutes, until squash is fork-tender. Remove from the oven.
  3. Once squash is cool enough to handle, use a fork to scrape the flesh of the squash to make it spaghetti-like. Put the flesh in a large mixing bowl
  4. Mix sundried tomato pesto with the spaghetti squash.
  5. Top with additional Go Raw Sprouted Pumpkin Seeds and fresh basil, if desired.

Recipe by Valerie Popelka; Photo by Dana Plucinski

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