Ingredients
Prep
- 1 C basil
- 1/4 C pine nuts or walnuts
- 1/4 C extra-virgin olive oil
- 1 T lemon juice
- 1/2 t minced garlic
- salt and pepper to taste
On Cooking Day
- 1 spaghetti squash large
- 9 oz salad greens
Instructions
To Assemble
- Place all ingredients in a blender, food processor or with an immersion blender and blend until smooth. Pour into a small container with a lid.
To Cook
- Pierce squash and place in crockpot. Cook on low for 5-6 hours until tender. Carefully remove squash. Cut in half lengthwise. Remove seeds and with a fork scrap the insides to make spaghetti squash.
- Transfer spaghetti squash to a medium serving dish. Toss with pesto (you may need to heat the pesto up for 10 seconds if it has hardened). Add some of the pesto sauce and toss to coat. Add additional pesto sauce as desired. Season with salt and pepper to taste.
- Serve warm with a salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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Toss spring salad greens with olive oil, balsamic vinegar and a pinch of course salt and pepper for a simple yet tasty side salad.
©5dinners1hour llc 2026 · viewed on www.5dinners1hour.com on 09/12/26