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Spaghetti Squash with Peruvian Pesto Sauce

Chef Ingrid Hoffmann shares her recipe for Spaghetti Squash with Peruvian Pesto Sauce. A healthy and flavorful alternative to pasta! Get more tasty recipes from Ingrid by picking up her book Simply Delicioso, a collection of everyday recipes with a Latin twist.

Note: To easily cut a Spaghetti Squash, place entire squash in the microwave and cook for 5 minutes (or longer, depending on size of squash), let it cool it is soft to cut open.

Spaghetti Squash with Peruvian Pesto Sauce
Serves 8

Ingredients

For the spaghetti squash:
Olive oil cooking spray
1 large spaghetti squash, halved

For the pesto sauce:
2 tablespoons extra-virgin olive oil
1 medium yellow onion, sliced
3 garlic cloves, minced
3 cups packed spinach leaves
1 cup packed fresh basil leaves
Sea salt, to taste
Freshly ground black pepper, to taste
1/2 cup evaporated milk
4 ounces queso fresco or feta cheese
1/3 cup grated Parmesan cheese, plus more for garnish
1/4 cup chopped toasted walnuts, plus more for garnish
1/2 pound prosciutto, sliced and chopped, plus more for garnish
Red pepper flakes, for garnish (optional)

Directions

1. Make the spaghetti squash: Preheat oven to 400 degrees. Line a baking sheet just large enough to hold the squash halves with parchment paper or aluminum foil and lightly spray with olive oil cooking spray.

2. Lightly spray the squash halves with olive oil and place, cut side down, in the baking pan. Bake until the squash is tender when pierced with the tip of a sharp knife, about 45 minutes.

3. Flip the squash over and let cool 5 minutes. Scoop out and discard the seeds. With the tines of a fork, scrape the squash into a large bowl and discard the skin.

4. Make the pesto sauce: In a large nonstick skillet, heat the oil over medium-high heat.

5. Add the onion and garlic and sauté until the onion is translucent, about 6 minutes.

6. Add the spinach, basil, salt, and pepper. Cook until wilted, about another 2 to 3 minutes. Set aside to cool slightly.

7. In a blender, add the onion-spinach mixture, evaporated milk, queso fresco, and Parmesan cheese. Puree until smooth.

8. Return the sauce to the skillet, and add the walnuts, and prosciutto. Stir until warm.

9. Drizzle sauce over spaghetti squash, and garnish with grated Parmesan, walnuts, prosciutto, and red pepper flakes, if using.

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