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WTF Do I Do With
L&M’s Spaghetti Squash ?!

1 spaghetti squash

For the Pesto:

2 cups tightly packed basil

⅓ cup raw walnuts or pine nuts

½ cup extra vigin olive oil

3 cloves of garlic

1 tbsp lemon juice

¼ tsp salt

3 tbsp Parmesan cheese

Black pepper, to taste


Servings: 4

1 Rinse the squash and pat dry.

2 Poke the skin of a whole squash several times before cooking with a sharp knife to let steam escape.

3 To cook in microwave: Place whole squash in a microwave and cook for 10 minutes. If not fork tender, continue to cook, checking every two minutes until easily pierced with a fork.

To cook in oven: Place whole squash in oven-safe dish. Bake at 375ºF for 60-90 minutes until easily pierced with a fork.

4 Once cooked: Using potholders, remove squash from microwave or oven.

5Carefully cut in half lengthwise and scoop out seeds. Use a fork to separate the strands.

6 For pesto: Blend all pesto ingredients except oil in a food processor.

7 Once well combined, let the food processor continue to run and slowly drizzle oil into the port.

8 Once smooth, pour over cooked spaghetti squash and serve.

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