Pesto Chestnut Spaghetti SquashAdd To My Recipes
2 medium spaghetti squash
1 (5.2-ounce) bag Gefen Chestnuts
2 Vidalia onions
6 cubes frozen basil
2–3 tablespoons Glicks Cottonseed Oil for sautéing
Gefen Table Salt, to taste
pepper, to taste
Prepare the Spaghetti Squash
Place whole spaghetti squash in the oven at 350 degrees for one to two hours, depending how soft you like.
Remove from fire. Once the spaghetti squash is out of the oven, slice it in half and remove the seeds. Scrape out the squash in strands.
Prepare the Pesto
In the meantime heat up the oil in a frying pan.
Dice the onions and the chestnuts. Place in hot oil and add salt and pepper to taste. Sauté for 15 minutes.
Add the basil cubes during the last few minutes. Remove from fire.
Mix spaghetti squash with pesto-chestnut sauté and enjoy.
Note: This recipe provided with permission from kosher.com.
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.