Spaghetti Squash with Pumpkin Seed Pesto
One of the challenges of having more than one job is that you often have to work on the weekends, and if we don’t count the Cleanse as a vacation – which it wasn’t since I was technically at work while my husband was at home – during the entire month of June I had only two days off. So when the holiday weekend began this past Saturday all I wanted to do was lie on the couch with a box of Kashi “Heart to Heart” cereal and our DVR, which was filled to 98% capacity with the television shows I haven’t had time to watch. The hubby thought this was a splendid way to spend our first day of vacation, and I was especially tickled by this reaction because it meant we could get some “couple time” in while my mind entered a semi-vegetative state. Highlight: We were finally able to watch the last six episodes of Stargate SG-1, which was oh-so satisfying and yet, bittersweet. After ten years on the air SG-1’s galactic saga came to an end, and my feelings on the subject are nearly identical to when my favorite little Mexican restaurant closed its doors. I may never forgive SciFi for denying me more Friday nights with Daniel Jackson – but, on the upside, at least I can watch seasons 1-10 repeatedly.
Roasted pumpkin seeds
Refreshed, and fully up to date with our TV-land buddies, we’ve decided to spend the remaining few days of our vacation (until Thursday) indulging in seemingly insignificant, but thoroughly enjoyable, pastimes. Sleeping-in is a good example. On Sunday we slept until 10AM and I woke up feeling like a ten-year-old reveling in the rewards of a successful midnight raid on the cookie jar. Then yesterday we drove to Silverman’s Farm and stocked up on apple butter, pumpkin butter and jalapeño mustard, all of which we enjoy on home-baked bread, though not at the same time. And tonight we’re going to dinner at a local bistro that specializes in things like “zucchini french fries” and “raspberry lemonade,” before heading to the theater to see Pixar’s “Ratatouille.” (Semi-tangent: Have you seen it yet?)
The insides of a cooked spaghetti squash
Of course, we’ve also been spending a lot of time in the kitchen, and as a result there is a pistachio cake post coming up (view a preview photo here) not to mention a recipe for one of my most loved comfort foods: cinnamon rice pudding (with a coconut variation). This afternoon I decided to recreate a Cleanse meal mentioned in the previous post, namely, spaghetti squash with pumpkin seed pesto. This dish is unbelievably easy to make and was one of my favorites at the Cleanse because it looks so much like pasta I could almost will my mind into believing it was the real thing. However, refined flour delusions aside, the fact remains that this meal is surprisingly satisfying and delicious – who knew squash on squash could taste so good? In the absence of cheese, which is usually added to pestos, the pumpkin seeds add an earthy, nutty flavor that is nicely complimented by the sweetness of the basil. The spaghetti squash has both texture and a subtle flavor, just enough to enhance the pesto.
To make this meal raw pumpkin seeds are roasted in an oven for twenty-five minutes, then the squash is cooked in the microwave while the pesto is whipped together in under three minutes. Altogether this is a handy dish to have in your files and is the sort of thing I can easily see myself making on workday evenings, simply popping the seeds into the oven while changing into comfy clothes, etc. I also happen to think that this meal has stress-reducing qualities because it’s so gosh-darn fun to pull apart the spaghetti squash. My husband couldn’t stop remarking on how cool it was that a vegetable could look like pasta, and in my minds-eye (the one with the ticking biological clock) I imagined what a pasta-loving five-year old might make of the whole thing. Maybe he or she would come up with some adorable, yet incredibly insightful – genius, even – alternate name… like “pasta pumpkin,” because even at five they would realize how awesome alliteration is. But then the meal was ready to eat and my mind shifted to more tangible matters, like eating lunch, then figuring out what to do with the leftover pesto. In the end we paired it with water crackers and a new wheel of Epoisses de Bourgogne. Mmm. Good.
Water cracker with Epoisses de Bourgogne and a dollop of pumpkin seed pesto
Spaghetti Squash with Pumpkin Seed Pesto (My Recipe)
Ingredients: (Pesto serves 3-4, while 1 medium squash will serve 2)
- 1 medium spaghetti squash
- 1 1/4 cups raw, unsalted pumpkin seeds
- 2 tablespoons olive oil, plus 1/2 cup
- 3 garlic cloves
- 1 cup fresh basil leaves
- 1/2 to 1 tablespoon lemon juice (optional)
- Parmesan cheese for garnish (optional)
Preheat your oven to 325 degrees F.
On a large cookie sheet with raised sides, toss the pumpkin seeds with 2 tablespoons of olive oil. Place in the oven and cook for 25 minutes, mixing the seeds with a long handled spoon after the first 15 minutes.
With a fork poke holes into the spaghetti squash. Place the squash in a large, microwave-safe bowl, and microwave at the highest temperature for 8 minutes. (If your microwave doesn’t have a rotating center, rotate the squash 180 degrees 4 minutes in.) Press the sides of the squash with your fingertips (careful, it will be hot!) – the squash is done when it gives slightly under pressure. If it’s done, remove from the microwave and set aside to cool. If it is not done, continue to microwave in 4 minute increments, not exceeding 20 minutes of total cooking time.
In a food processor combine the pumpkin seeds with the garlic cloves and blend until finely ground. Add the basil 1/4 cup at a time, then the 1/2 cup of olive oil and lemon juice, if using.
Slice off the ends of the squash and slit it vertically with a sharp knife. With a teaspoon remove the seeds from the core then, using a fork, scrape down each side of squash. Place the spaghetti-like strands into a large bowl, pulling chunks apart with your fingers. In the end you’ll have a bowl of what looks like spaghetti, but is actually squash. 
If the squash has cooled too much you can microwave it for about 20 seconds to heat it up again. Top with pumpkin pesto and garnish with Parmesan cheese, if desired.
* Note: I didn’t use salt or pepper in this recipe because our pumpkin seeds had quite a bit of flavor, but if you think your pesto could use some extra oomph feel free to use salt and/or pepper to taste. Add it, in small amounts, just before serving, tasting between additions.
YOU MIGHT ALSO LIKE:- Butternut Squash Muffins with Golden Raisins & Currants
- Butternut Squash Lasagne with Fresh Sage & Thyme
- Pumpkin Spice Latte & Pumpkin Muffins
- Pumpkin Spice Latte II
- Lemon-Poppy Seed Waffles with Maple Whipped Cream
- Pumpkin Currant Cookies
- Pumpkin Butter Morning Glory Muffins
- Homemade Poppy Seed Bagels
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The Art of Racing in the Rain by Garth Stein
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I love spaghetti squash. Haven’t made it in years, but always found it so satisfying. I’ll bet the pumpkin seeds add a nice texture to the pesto.
i do love using spaghetti squash in lieu of noodles, but this pumpkin seed pesto idea sounds great… the flavors sound like they’d compliment eachother so well
Great idea for a pesto! Looks wonderful!
This food looks amazing. I can easily visualize making this dish. Never thought of squash as a pasta, but you make it look and sound really good.
Love the idea of the leftover pesto on crackers.
I am now intrigued by the cheese you used.
Hey thanks for visiting my blog. I love your food! I’ve never been able to master spaghetti squash, but this looks promising.
I’m struggling with the concept of NO PARMESAN! in the pesto … but if I can move past that, I love the sound of the pesto!
This is a great idea – it just sounds right that pumpkin seeds and squash flesh will complement each other. I also like it that it’s all “good” fats without the parmesan!
Hello Ari – thank you for visiting my foodblog. Now I know about your site, which I have found to be very informative, I will visit again. The photograph showing a cooked spaghetti squash looks great. I have heard about these, but where I live in the UK I have never come across them.
very original pesto …. I ‘ve always been addicted to pesto, since my first vacation – and my first Pistou , as a kid , in Provence..
As often, in this period of the year, I am currently in a sort of turning -everything -into -pesto -mood :
asparagus pesto, parsil and hazelnut pesto (awesome on some homemade tender focaccia bread), melted pesto cheese dip, avocado and cashew pesto, artichoke and toasted walnut pesto, tomates séchées pesto and so …. and so … your recipe sounds wonderful and the spaghetti squash sounds like a perfect match !!! thanks so much for sharing
another amazing recipe that’s making my mouth water – looking forward to seeing the cake as pistachios were BOGOF at our latest dried fruit/nuts/seeds store and looking forward to seeing the movie but I want to see Shrek first!
xx
What a great idea for pesto! I wonder if pistachio pesto would go well with spaghetti squash….hmmm, must try soon.
what an interesting idea! I just made a kale pesto and it was wonderful – now I’m ready to try others!
saw ratatouille the other night – it was wonderful!!!!
I have never had spagetti squash…looks interesting…and yummy!
I love make different kinds of pesto and that pumkin seed pesto is calling my name!
I don’t know why more people don’t go for the S-squash…it’s too good!
I’ve never had spaghetti squash, and I know I should because it’s so low-cal and healthful. I only do whole-wheat pasta these days, and I’m sure this would be a nice switch.
That pesto looks fab, too.
And I hear you on that darn ticking clock. Grrr.
Oh, that looks good. Quick, simple, and healthy too — what could possibly be better? It’s cheap! If the Cleanse food was all this good, there had better be more coming.
That rice pudding recipe sounds delectable too. Not to try to hurry you or anything.
You pesto looks amazing, yum! I have never seen spaghetti squash for sale here, but I’m always hoping
Thank you for being a Stargate fan…PHEW! I thought I was the only geek in the house…
Oh hon, this looks so delicious! And what with me being a mega fan of pepitas (I can’t believe people THROW OUT the seeds when they buy pumpkin! Sacrilege!), this sounds perrrfick for me
I’ve never used spagetti squash but it sure looks interesting.
i’ve never made or had spaghetti squash, i really look forward to one day
this looks awesome, i’m gonna give it a try with our normal squash 
That’s an original and healthy dish! I love the idea and the great combination!
I’ve never had spaghetti squash, but I guess that I’ll soon remedy to that situation very soon!
The fisrt picture is gorgeous!
Thanks for the reminder that spaghetti squash can do more than hold up a tomato sauce. Your sauce sounds amazing, and I look forward to trying it.
This is definitely healthy eating. I am looking forward to the cinnamon rice pudding with the coconut variation.
Its been a long time since I had a chance to came and visit your blog. It looks awesome and this recipe is just fantastic. I absolutely love spaghetti squash, and this pumpkin pesto is a great idea. I will have to keep that in mind for a cooler day.
Take care,
M.
Pumpkin seed pesto sounds wonderful.
I’ve never had this before. Your dish looks very enticing. Something I’d like to taste.
Ari
Love the idea of the pesto a”Must Make”
Long strands of courgettes make a great “faux pasta”… bit more effort than Spaghetti squash but good for the waistline
Cheers
Oh how I hate it when fav TV shows finally finish, I think deep down I may still be missing Dallas! (Not really)
I really enjoy your blog. I saw in one of your previous posts that you refer to cities you have visited by the restaurants that you ate at. I will be spending a month in Florence and was wondering if you had any suggestions? thanks so much
Sounds like a perfect way to reconnect to me! Lovely!
I use to live on spaghetti squash back in my healthy fad diet days. It is really yummy, I should try some again. I CAN NOT wait to see the cake post.
The title didn’t excite me but the photo does! That looks great and the recipe only reinforces the idea! Good one.
Hi Ari! It’s only in the last few months that I’ve become aquainted with Spaghetti Squash, and I absolutely love it! I have my with homemade marinara, but your ’squash-on-squash’ pesto sounds like another amazing accompaniment!
Becca – Off the piazza santa croce there is a great little bistro where I had the best roast rabbit I’ve ever tasted. I don’t remember what the name of the place was, but if you start at piazza santa croce and go south down via de benci, it should be on the right hand side (if it’s still there), a little cafe with an outdoor patio area. It’s the last one on the corner of via de benci and vi dei neri. Hope this helps, it’s been a while since I’ve visited Florence.
T.W. Barritt – I had never tried spaghetti squash until the Cleanse, but now I love it. My Nana tells me that spaghetti squash is used in Mexico to make candies (which I apparently ate as a kid, but don’t remember).
Connie – The flavors do go together well, which surprised me. Almost as much as my liking a pesto without cheese!
Tartelette – Thanks!
Ruth L – We found out about Époisses by watching an episode of Iron Chef! It has a soft texture, softer than brie actually, but is so, so delicious.
Kelly – My pleasure! Give spaghetti squash another go, just nuke it in the microwave as I’ve instructed and be sure not to overdo the cooking time. Good luck!
Stephanie – Haha, I fought the same battle while at the Cleanse. Whaaa? No cheese? Nooooo! But the pesto is delicious, and heck, if you want to add cheese as garnish or ingredient go right ahead! It won’t be “Cleanse fare” but oh well, lol.
Sophie – You’re right, this is one dish of which you can honestly say, “nothing bad for me in here!”
Margaret – It was my pleasure, I love discovering new foodblogs.
Where in the UK do you live? You could always make this dish without the squash and just use the pesto with pasta. 
Babycakes – Those are some pretty amazing pestos you’ve been making! I’m especially intrigued by the avocado and cashew one – YUM!
Jane – The cake is about two posts away (I think).
My family is also pretty excited about the next Shrek movie!
Hilda – Hmm, pistachio pesto eh? Well, you’ll never know until you try it. Definitely share your results with me!
Stacey – I thought Ratatouille was very cute, my favorite scene was the “ratatouille memory” scene with the food critic, because isn’t that SO true about the relationship between food/emotion/memory?
Joey – If you love pesto give it a try, and if you can get your hands on a spaghetti squash all the better!
Jeff – It is good. I think more people don’t go for it because they don’t know about it and/or don’t know what to do with it. Heck, I hadn’t tried it until the Cleanse! Always something new to be learned in the food world, that’s for sure.
Abby – Haha, you hear the clock too? At first I thought it was the crocodile from Peter Pan, but no, it’s my internal clock lusting after baby clothes, cutsie toys and, oh yes, wanting a baby too. Never thought it would happen to me, but it did!
Travis – I like the way you think sir, quick, cheap and delicious is definitely a good way to go! There is more Cleanse food coming, including a recipe for curried lentil soup. :yum:
Kelly-Jane – Where do you live that there is no spaghetti squash?
Lily – Are you calling me a geek? Them is brawling words missy! Honestly I don’t see what could be geeky about a hunky Daniel Jackson galvanting around the galaxy with his plucky team members. And that tension between him and Valla – caliente!
Ellie – I know, throwing out the pumpkin seeds is a huge no no! So glad you like this dish and thanks for making me laugh in your comment.
Barbara – It does doesn’t it? I love the way the insides look, not what you’d expect to find on the insides of a gourd.
What a cool looking dish! I had no idea you could you squash or pumpkin seeds that way.
Yum, Yum, Yum…..I have been waiting for this and I love spagehtti squash. So good for you!
This is one of those days where I haven’t had breakfast yet, but I think I’d rather skip to lunch.:)
a lovely blog here. (spaghetti squash is the best!)
Found you here from your wordpress question (re: comments not forwarding) Did you find the resolution to this? I am having the same issue, I contacted my web host who directs me back to wordpress.
Wow, something like this never would’ve dawned on me! But that’s why I come here to read about your foodie adventures!
This pesto sounds fantastic! I love spaghetti squash.
The TriniGourmet – Let me know how it turns out with regular squash, I haven’t tried that combo before and am curious to hear how it turns out!
Rosa – I’m glad you like the photo and yes, give the recipe a try. Healthy and nutritious, mmmm….
Lydia – Thanks Lydia, I’m glad you like the recipe.
Cynthia – I have so many recipes to share with ya’ll! I think the rice pudding will be next… then a chai coffee cake, then the pistachio cake… hmmm…
Monika – Heya, longtime no see! How are things? This might be a good summer day dish, actually, since the only heating is a few minutes in the microwave. No hot oven required.
Peabody – Thanks!
Paz – It’s definitely an unconventional dish, you can see why I was (am) enamored with Chef Lantos’ cooking. It’s delicious and outside the proverbial cooking box.
Gilli – Long strands of courgettes eh? Will have to check that out.
Carolyn – It is sad when they finish, almost like losing a good friend. I’m still not over Sex & the City ending!
Kristen – Thanks!
CountryGirl CityLife – Hehe, glad you’re looking forward to the cake post. I’m looking forward to sharing it! If all goes as planned it’s three posts away.
Tanna – I can see why the title wouldn’t be exciting, I wasn’t too thrilled about the dish before I saw/tasted it either. The rest, as they say, is history!
Gilly – I actually haven’t tried spaghetti squash with marinara but think that may be next on my list of spaghetti squash explorations. :yum:
Naomi – Thanks! It’s a pretty neat combo, definitely one that hadn’t occurred to me before either.
Nancy – No prob, glad you enjoyed the post.
Janet – Now that is high praise! Thank you.
AscenderRisesAbove – Thanks for your comment about this blog and as for the WP problem I’ve sent you a private email. Hope the WP error gets resolved soon, I know how annoying that can be.
Andi – Well I can’t take credit for the initial idea, that was Linda, but I am tickled to have recreated this delicious dish in my kitchen.
Amy – Thanks! Me too.