Spaghetti Squash with Spicy Sage Pesto & White Beans

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Spaghetti squash is easy to prepare, and it forms pasta-like strands when you rake the cooked squash with a fork. Sage provides the anchor for a hearty winter pesto that pairs beautifully with the squash and white beans; prep the pesto while the squash roasts. (I also love spaghetti squash with our Easy All-Purpose Tomato Sauce.) Serve as a side dish or with crusty bread for a meatless winter dinner.

Spaghetti Squash with Spicy Sage Pesto & White Beans

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: Serves 2-4

Spaghetti Squash with Spicy Sage Pesto & White Beans

Ingredients

  1. 1 (3-pound) spaghetti squash
  2. Spicy Sage and Parsley Pesto
  3. 1 (15-ounce) can cannellini beans, rinsed and drained OR 1-1/2 cups cooked beans
  4. 1/4 cup shaved pecorino Romano cheese

Instructions

Preheat oven to 400 degrees F.

Cut spaghetti squash in half lengthwise. Use a spoon or melon baller to scoop out the seeds and discard. Place squash halves cut-side-down on a rimmed baking sheet. Bake for 40 minutes or until tender. Use a fork to scrape the surface of the squash, which will come away in spaghetti-like strands. Place squash in a large bowl. Add Spicy Sage and Parsley Pesto and beans, tossing to combine. Garnish with shaved cheese.

https://cook.nourishevolution.com/2011/01/spaghetti-squash-with-spicy-sage-pesto-and-white-beans/

2017-05-19T00:19:36+00:00