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Active Time
25 min
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Total Time
30 min
Ingredients
Makes 4 side-dish servings
Step 1
Pierce squash all over with a sharp small knife. Cook in a microwave oven (see cooks' note, below) at high power (100 percent) 8 minutes, then turn over and microwave until squash gives when pressed gently, 8 to 10 minutes more. Cool squash 5 minutes.
Step 2
While squash is cooking, toast nuts in a dry small heavy skillet over moderate heat, stirring frequently, until fragrant and a shade darker, about 6 minutes, then cool completely.
Step 3
Pulse nuts and garlic in a food processor until finely ground. Add parsley, oil, cheese, water, salt, pepper, and zest and pulse until parsley is coarsely chopped.
Step 4
While squash is still hot, cut off stem from squash and discard, then carefully halve squash lengthwise (it will emit steam) and discard seeds. Working over a bowl, scrape out squash flesh with a fork, loosening and separating strands. Toss with pesto in a bowl.
We tested this recipe in an 800-watt microwave oven. If yours is less powerful (or more), adjust the cooking times accordingly.
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Reviews (20)
Back to TopDid a few modifications to this recipe that made a huge difference. I roasted the squash with olive oil, salt and pepper in a 400 degree oven for 30-40 min. Key is to turn it upside down so the squash caramelized on the cut side and it helps to reduce the watery texture of the squash. Then I added a pinch (or more if you wish) of red pepper flakes to the pesto. It was absolutely delish!!!
sterbamann
Palm Springs, CA
1/12/2016
Gave this 4 forks in my review below but somehow ithey didn't display in the review.
Just_Beginning
Charlotte, NC
12/4/2013
Loved this! I used a bottled basil pesto because I was in a hurry. Can't wait to try it with the parsley pesto per recipe.
Just_Beginning
Charlotte, NC
12/4/2013
I am perplexed by the negative reviews - I thought this was delicious. (Full disclosure: I used pine nuts instead of walnuts, as that is what I had on hand. Everything else was the same, except that I used quantities for ingredients as a very rough guide. ) Based on someone's salt comment, I used 1/4 teaspoon; after tasting, that was clearly not enough. I would definitely make this again.
sagvig
Greater Boston, MA
4/8/2013
I doubled the pesto recipe, and I've tried both parsley and arugula, and I like the arugula better. I also usually increase the cheese (I use parmesan). I like to add Italian sausage for protein to make it a meal instead of a side. While I love this pesto with the sweet squash, I also use this pesto recipe for regular (in my case, gluten-free) pasta.
plswatson
Nashville, TN
4/19/2011
The technique to cook the squash worked perfectly and I will cook it this way moving forward but I didn't like the flavor of the pesto with the squash, it just didn't seem to go together. 1 fork for the cooking technique
AMQ2U
10/24/2010
This turned out great for us! The squash did not explode in the microwave as I feared. We just didnt use the lemon zest, and substituted cilantro for the parsley.
29cristi
3/30/2010
The squash just exploded in my microwave after 8 minutes, even though it was heavily pierced all over. Luckily, I was able to salvage enough of the "spaghetti" from the inside of the exploded squash to mix it with a basil, parsley and walnut pesto I had made and cover with fresh shaved parmesan and cracked pepper and it was lovely. Next time, I will cut the thing in half and bake. Good news--my distaste for microwaves has, yet again, been validated.
amandacrumley
Los Angeles
11/16/2009
Aack! All was going along fine, and the taste tests I'd sampled were good - until I added the 1 tsp salt (per the recipe). Hellloooo - that is too-too much! Now it just tastes like salt. Dinner is wrecked. Thanks. I might try it again, without all that salt.
denise313
Alexandria
10/20/2009
This was great and so quick. I was apparently working too quickly and missed the step for toasting the walnuts and it still tasted great. I addeded extra garlic and because I thought the pesto was a little thick, I added the juice of about a 1/2 of a lemon. The flavor is really fresh and compliments rather than overpowers the squash. This will make approximately twice the pesto you need for dressing the squash.
atrexler
Somerville, MA
3/23/2009
I like spaghetti squash a lot but this recipe was not complimentary to the vegetable. Typically a healthy food, this preparation method added nothing to the dish but made it full of fat. Noth even considerable as "a splurge". It was mushy and heavy. I thought the tip on cooking it in the microwave was superb though as I usually cut the squash in half and that's a challenge.
Carrell1
1/11/2009
The flavors of the dish are actually pretty good, I would consider making the pesto again, but sadly the texture is just awful. The longer the squash sat the more watery the whole dish became. I ate some but the sogginess was disgusting. I had no idea how to fix it either.
amyrose13
Chicago
3/16/2007
I have to agree with Charlotte. Not something I would make again. I like spaghetti squash but I did not like the pesto.
Anonymous
Wilbraham, MA
2/26/2007
Yuck! Maybe an organic squash would have been better. We didn't eat it.
charlotte615
1/7/2007
This recipe is a real keeper. I did use a whole clove of garlic instead of a half and substituted parmesan instead of Peccorino because it was on hand. I thought the pesto would also be excellent on pasta or in other recipes as well.
rosanneb
Central PA
10/19/2005
