I’ve made spaghetti squash a number of different ways; with garlicky kale, red pepper flakes and olive oil, with marinara sauce and with pesto. Each time equally tasty but I’d have to say that topped with a big dollup of pesto, is my favorite way to go. The slightly sweet taste of the spaghetti squash mixed with creamy pesto is so comforting and almost makes you think you’re indulging in an actual big bowl of spaghetti.
In this recipe I doubled up on the squash…I know what you’re thinking, squash on squash? But, yes. A million times, yes! Topped with a creamy sage pesto and sweet pomegranate seeds, you’ll be in a fall, squash foodie coma!
I’ve always had a sweet spot for butternut squash filled ravioli topped with crispy sage. One of my favorite fall flavors! I’ve deconstructed those tasty flavors in this recipe and created a dish that offers up the same delicious fall flavors, lightened up!
Spaghetti Squash with Sage Peso and Butternut Squash:
– 1 spaghetti squash, cut in half
– 1 butternut squash, peeled and cut into 1 inch squares
– 1/2 cup pomegranate seeds
– extra virgin olive oil
– 1 tablespoon maple syrup
– salt and pepper
– 10-12 sage leaves
– 8-10 basil leaves
– 1/3 cup pine nuts
– 1/3 cup extra virgin olive oil
– 2 cloves garlic
– juice of 1 lemon
– salt and pepper
– pinch of red pepper flake
– Pre- heat the over to 400 degrees. While the oven is heating, place the spaghetti squash (uncut) in for 10 minutes. This will help soften it and will make it way easier to cut.
– Remove from oven, cut in half and drizzle with olive oil, maple syrup and salt and pepper. Roast for 40 minutes or until tender.
– Place the spaghetti squash and a few sage leaves on a sheet pan. Drizzle with olive oil and roast for 35-40 minutes or until crisp. Mix halfway through.
– In a food processor, pulse sage leaves, basil leaves and garlic. Add lemon juice, olive oil and salt/ pepper to taste. Add a pinch of red pepper flakes. Pulse to combine.
– In a large bowl, mix spaghetti squash, butternut squash and pomegranate seeds with the pesto. Serve with crispy sage leaves and pine nuts.