Spaghetti with Spaghetti Squash and Green Pesto

Name: Spaghetti with Spaghetti Squash and Green Pesto
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 portions
Cuisine: Autumn, Italian

1 h 15 min
medium
550 kcal

1 Review

This dish combines the delicate flavor of spaghetti squash with handmade spaghetti and an aromatic green pesto. As the third recipe in our pumpkin series, it showcases the versatility of spaghetti squash, which is not only used as "vegetable spaghetti" but also incorporated directly into the spaghetti dough. The dish is topped with a savory pine nut-basil pesto, which can be refined with spicy Padrón peppers if desired.

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Ingredients

For the pasta dough

1 small spaghetti squash (approx. 800 g)

300 g wheat flour (Type 405)

3 eggs

1 pinch of salt

1 Tablespoon(s) olive oil

For the green pesto

1 bunch of fresh basil

50 g pine nuts, lightly toasted

50 g Parmesan, freshly grated

100 ml olive oil

2 cloves of garlic

Salt and pepper

Optional: 2 small Padrón peppers, finely diced

To serve

A few fresh basil leaves for garnish

Preparation

Preparation time: 30 min
Cooking time: 45 min
Total time: 1 h 15 min

Prepare the spaghetti

Cut the spaghetti squash in half, remove the seeds, and bake in the oven at 180°C for about 40 minutes until the flesh is soft. Once cooked, scrape out the flesh with a fork and then puree it finely to obtain a smooth consistency.

For the dough, sift the flour onto a work surface and create a well in the center. Crack the eggs into the well, add the squash puree, a pinch of salt, and a tablespoon of olive oil. Knead everything into a smooth dough using your hands or a dough scraper. Wrap the dough in plastic wrap and let it rest for about 30 minutes.

After resting, roll out the dough thinly on a floured surface and cut into spaghetti using a pastry wheel or pasta machine. Cook the fresh noodles in plenty of salted water for about 3-4 minutes until al dente.

Assemble the dish

For the pesto, blend the toasted pine nuts, basil, Parmesan, garlic, and olive oil into a smooth mixture. Season with salt and pepper. Optionally, mix in the finely diced Padrón peppers.

Serve the cooked spaghetti in portions on plates. Place a generous spoonful of green pesto on top of the spaghetti, but do not stir – this will be done when eating.

Finally, garnish the dish with fresh basil leaves and serve immediately.