Pesto Chestnut Spaghetti Squash added to My Recipes successfully.
Category
Sides
Servings
6
Prep Time
20 minutes
Cook Time
2 hours
This recipe is a great way to enjoy spaghetti squash in another way other than with sauce and cheese. It is healthy, low calorie and very simple to prepare. The flavor is so great you will have to keep reminding yourself you are eating something "dietetic"!
Author:Riva Fogel @gfogelandy.rd
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Ingredients
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
Squash
Directions
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.
To Serve
Mix spaghetti squash with pesto-chestnut sauté and enjoy.
Recipe Note
Note: This recipe provided with permission from kosher.com.
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