This spaghetti squash pesto combines roasted spaghetti squash with an easy spinach pesto and a fried egg for one easy and delicious dinner.It’s a great alternative to a normal pasta dish without sacrificing flavor!
Put your spaghetti squash on a baking sheet lined with parchment paper. Roast in the oven for 45-60 minutes depending on the size of the squash.
Once squash is roasted, allow to cool for 20-30 minutes or until cool enough to handle. While squash is cooling, make your pesto.
Cut the squash in half lengthwise then scoop out the seeds with a spoon.
Use a fork to scrape out the flesh of the squash to create stringy strands of squash. Put squash in a large bowl and set aside.
Add spinach, basil, salt, toasted walnuts, and lemon juice to the food processor and pulse lightly.
With the food processor running, add olive oil and let it mix until you reach your desired consistency.
Remove pesto from food processor and stir in grated parmesan cheese and additional salt to taste (if necessary).
Add a tablespoon of pesto to a bowl of spaghetti squash and mix. Top with parmesan cheese and a fried egg or two.
Double the pesto and refrigerate it to use for another meal, another day. We love adding the pesto to chicken paninis, English muffin pizzas, or pesto roll-ups.Add lemon zest along with the lemon juice if you want the pesto a bit brighter. But if you don’t have it, it’ll still be yummy with just lemon juice!Toast the walnuts (or other kind of nuts) by putting them in a dry pan on the stove. Heat over medium-heat for a few minutes, watching closely because nuts can go from almost toasted to burnt in seconds. Remove from the pan (not just the heat) as soon as they’re done.