One of the best spaghetti squash recipes!

Squash spaghetti

This is one of my healthy Spaghetti Squash Recipes. It comes with a tomato-almond pesto, bacon and lightly toasted pumpkin seeds. Squash spaghetti is super easy to make and it can be combined with all the normal things that goes well with normal spaghetti. Actually it’s even easier to make, healthier and less fattening, tastes better, and will impress most people since it’s so elegant.

Remember to get an organic squash and to watch out for your fingertips, when working with a mandoline. I have had some bad luck in the past, so I learned it the hard way! But now that I got the hang of it, I make it all the time, especially when squash is in season, as they are at the moment. In Denmark, you can right now get huge squash, and the list of what you can do with this fantastic vegetable is endless. This dish could also work as a small starter or try using the Spaghetti Squash Recipes as a salad. If you have any other great idea for toppings or know any other healthy squash spaghetti recipes, please let me know below and I will try it out!

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Squash Spaghetti with Tomato-Almond Pesto, Bacon and Pumpkin Seeds
 
Author:
Ingredients
  • 1 large squash
  • 2.5 oz. bacon slices
  • Toasted pumpkin seeds
  • Roughly chopped parsley
  • Tomato-almond pesto
  • 7.1 oz. sundried tomatoes (in oil)
  • 2 tbsp. parmesan
  • 1.8 oz. almonds
  • 1 minced garlic clove
  • ½ tsp. dried chili flakes
  • 1 ½ cups. olive oil
Instructions
  1. Prepare the Tomato-Almond Pesto first. It will be more than you need so you could freeze it for another time. Put the sun-dried tomatoes in a food processor or blender. Add the almonds, parmesan, garlic, chili flakes and olive oil and blend until you get a smooth paste.
  2. Prepare the squash spaghetti by slicing it lengthwise on a mandolin. Place the spaghetti in a bowl and sprinkle with a little salt and drops of olive oil and lemon.
  3. Prepare the bacon by cutting into small pieces and frying in a dry pan until crisp. Transfer the crispy bacon onto a plate between 2 paper towels and let it soak a bit of fat.
  4. Arrange the seasoned squash spaghetti on pasta dishes and spread with a little tomato-almond pesto. Garnish with the crisp bacon and serve with lightly toasted pumpkin seeds. Sprinkle with freshly ground pepper.
  5. Yield 2 servings

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