Go Back
Spaghetti Squash with Walnut-Saffron Pesto

Spaghetti Squash with Walnut-Saffron Pesto

Seasonal and Savory
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Servings 4

Ingredients
  

  • 1/3 cup extra virgin olive oil (or avocado oil, for a milder flavor)
  • 1 cup walnut pieces
  • 1/2 teaspoon salt
  • juice of one lemon
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons water
  • generous pinch of saffron threads
  • 1 medium spaghetti squash, cooked and scraped into strands with a fork

Instructions
 

  • Place all of the pesto ingredients in your blender or food processor and pulse until you have a chunky paste. Taste and adjust seasonings, if needed. If the pesto is too thick, add additional water or oil and blend again.
  • Toss the pesto with warm spaghetti squash and serve. Top with grated Parmesan, if desired.