Ingredients

The following ingredients have 4 Servings
  • 1 (approximately 3-pound) Spaghetti Squash
  • 4 cups packed spinach leaves, (washed and dried)
  • 1 cup packed basil leaves, (washed and dried)
  • ⅓ cup plus 2 tablespoons packed marinated, sun-dried tomatoes, (drained )
  • ¼ cup extra virgin olive oil ((ideally from the marinated sun-dried tomatoes))
  • 2 medium-sized garlic cloves, (roots and stems removed)
  • ¼ cup dry white wine
  • salt and freshly ground black pepper
  • Parmesan cheese for sprinkling

Instruction

  • Prepare the squash. Follow the Step-by-Step Guide for How to Cook Spaghetti Squash. (It's easy!) When it's done, add it to a very large mixing bowl and set aside.
  • Make the pesto. While the squash is cooking, add the spinach and basil to a food processor fitted with the blade attachment. Blend until it's chopped so much that it's all towards the bottom of the processor. Now add ⅓ cup of the sun-dried tomatoes, oil and garlic. Blend until smooth.
  • Simmer the pesto with wine and season. Add the spinach mixture to a medium-sized sauté pan and mix in the wine. Bring to a boil and, reduce the heat to low, cover and let it simmer for about 10 minutes. Season generously to taste with sea salt and freshly ground black pepper. (Here's How to Season to Taste.)
  • Assemble. Let the pesto sauce cool a bit and then pour it over the Spaghetti Squash and mix. If it's not too hot, using your hand is the best way to mix this -- to be sure all of the strands are well coated.
  • Garnish and serve. Finely chop the remaining 2 tablespoons of the sun-dried tomatoes and sprinkle them on top, along with some Parmesan cheese if desired. Serve!