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INGREDIENTS PESTO SPAGHETTI SQUASH 1. Preheat your oven to 400° F. 2. Carefully slice the spaghetti squash in half lengthwise, piercing the side with a chefs knife and then rock the knife up and down (while holding the squash) to slice all the way through. 3. Scrape out the seeds from each half of the squash with a large spoon and discard. 4. Rub each half with 1/2 tablespoon of oil and sprinkle with salt. 5. Place cut side down on a large baking sheet (line with parchment if desired) and bake for 45-60 minutes. The cut side edges will start to turn golden (flip to check) and the outer shell will begin to soften when it’s done. 6. Once roasted through, remove the squash from the oven, flip over and let cool for about 10 minutes. 7. Scrape each squash half with a fork to loosen all of the spaghetti squash “noodles” and keep in each shell (note: the noodles should easily form when the squash is fully cooked, if they don’t, roast the squash for a bit longer). 8. Toss the noodles with desired amount of pesto and greens (they’ll wilt a bit from the heat). 9. Serve each squash half in a large bowl and top with crunchy pepitas and fresh basil! INSTRUCTIONS bluemooseofboulder www.bluemooseofboulder.com q 2 spaghetti squash q 2 tablespoons olive oil q 2 containers Blue Moose of Boulder Nut-Free Basil Pesto q 5oz baby spinach and arugula mix (or similar) q 3/4 cup roasted and salted pepitas q chopped fresh basil q salt and pepper Moose Tip: Make this recipe your own by adding roasted cherry tomatoes, veggie or hot italian sausage and more! #BlueMooseOnTheLoose

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Page 1: PESTO SPAGHETTI SQUASH - Blue Moose€¦ · SPAGHETTI SQUASH 1. Preheat your oven to 400 °F. 2. Carefully slice the spaghetti squash in half lengthwise, piercing the side with a

INGREDIENTS

PESTO SPAGHETTI SQUASH

1. Preheatyourovento400° F.2. Carefullyslicethespaghettisquashinhalflengthwise,piercingthesidewithachefsknifeandthenrocktheknife

upanddown(whileholdingthesquash)tosliceallthewaythrough.3. Scrapeouttheseedsfromeachhalfofthesquashwithalargespoonanddiscard.4. Rubeachhalfwith1/2tablespoonofoilandsprinklewithsalt.5. Placecutsidedownonalargebakingsheet(linewithparchmentifdesired)andbakefor45-60minutes.Thecut

sideedgeswillstarttoturngolden(fliptocheck)andtheoutershellwillbegintosoftenwhenit’sdone.6. Onceroastedthrough,removethesquashfromtheoven,flipoverandletcoolforabout10minutes.7. Scrapeeachsquashhalfwithaforktoloosenallofthespaghettisquash“noodles”andkeepineachshell(note:

thenoodlesshouldeasilyformwhenthesquashisfullycooked,iftheydon’t,roastthesquashforabitlonger).8. Tossthenoodleswithdesiredamountofpestoandgreens(they’llwiltabitfromtheheat).9. Serveeachsquashhalfinalargebowlandtopwithcrunchypepitas andfreshbasil!

INSTRUCTIONS

bluemooseofboulder www.bluemooseofboulder.com

q 2spaghettisquashq 2tablespoonsoliveoilq 2containersBlueMooseofBoulderNut-Free

BasilPestoq 5ozbabyspinachandarugulamix(orsimilar)q 3/4cuproastedandsaltedpepitasq choppedfreshbasilq saltandpepper

MooseTip:Makethisrecipeyourownbyaddingroastedcherrytomatoes,veggieorhotitalian sausageandmore!

#BlueMooseOnTheLoose

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