I am still working through a lot of spaghetti squash from our garden and must plant more next year since it seems to be a top producer!
That’s great for the chihuahuas, they both love simply steamed spaghetti squash added to their dinner bowls.
But last night I was drawing a blank on what to do with the squash for dinner. I guess I had a case of the blahs at the long weekend being over and temps in the high triple digit heat range all this week, WTF September?! But I did have a stash of pumpkin seeds in the pantry and a basil plant going nuts in the garden and decided on a comforting, fun pesto sauce variation to toss the steamed spaghetti squash with. This pesto has a tangy garlic basil kick with a nutty texture from the raw seeds and worked well with the milder, slightly sweet squash.
Pumpkin Seed Pesto Sauce
- 1 cup raw pumpkin seeds
- 1 cup packed basil leaves
- juice of 1 lemon
- 3 cloves of garlic
- 1/2 cup of water, as needed
- salt and pepper to taste
Place all ingredients into a high speed blender and blend to desired texture. Serve and enjoy! Makes 4 servings.
I tossed in chopped tomatoes for added color pop.
And enjoyed this tangy, hearty, and comforting pesto spaghetti squash dish. It was filling, but still light, flavorful, and fun.
Try this simple pesto sauce with spaghetti squash or spiral sliced zucchini to combat a case of the blahs.