PESTO SQUASH
A fast, easy side dish with Italian flavor!
Provided by Audrey Mezowe
Categories Side Dish Vegetables Squash Zucchini
Time 16m
Yield 4
Number Of Ingredients 3
Steps:
- Place zucchini in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes.
- In a serving bowl, mix together zucchini and pesto. Top with Parmesan cheese.
Nutrition Facts : Calories 363 calories, Carbohydrate 10.8 g, Cholesterol 24.4 mg, Fat 30.2 g, Fiber 3.9 g, Protein 15.5 g, SaturatedFat 8.6 g, Sodium 572.1 mg, Sugar 3.4 g
SQUASH & PESTO PASTA
Make a homemade pesto with parsley, basil and cashew nuts to stir through this comforting pasta. It makes for an easy, healthy family meal
Provided by Esther Clark
Categories Dinner, Main course, Pasta, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Toss the butternut cubes on a baking tray with ½ tbsp of the oil and some seasoning. Roast for 20-25 mins or until tender.
- Put the parsley, basil, cashew nuts, garlic, lemon zest and juice and chilli (if using) in a food processor, along with the remaining oil and a splash of water, then whizz until very smooth. Season to taste.
- Meanwhile, cook the pasta following pack instructions. Drain, reserving a little of the cooking water, then toss with the pesto and butternut squash and enough water to loosen the sauce. Finish with a little shaved parmesan, if you like.
Nutrition Facts : Calories 540 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 10 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 0.3 milligram of sodium
PESTO WITH SUMMER SQUASH SAUTE
This is another way I like to prepare the zucchini that is so plentiful now. Yellow squash, or a combination of both, can also be used.
Provided by shelbyrose
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To make the pesto, place the basil, garlic, two tablespoons olive oil, walnuts and parmesan cheese in a food processor.
- Pulse until a coarse paste forms; set aside.
- Heat the one tablespoon of olive oil in a skillet.
- Add the squash, onion and mushrooms.
- Cook until just soft.
- Toss in the pesto.
- Check the seasonings.
- Serve warm.
Nutrition Facts : Calories 140.2, Fat 12, SaturatedFat 1.8, Cholesterol 1.1, Sodium 23.4, Carbohydrate 7.3, Fiber 2.3, Sugar 4.1, Protein 3.1
PESTO SPAGHETTI SQUASH
When making this meal for the first time, I wanted to use items I would normally incorporate with pasta, such as pesto and mushrooms. Combining all of these things together creates a wonderful dish that most people would enjoy; I know I did! Serve with some garlic bread and mashed potatoes. Enjoy!
Provided by Shyla Lane
Categories Side Dish Vegetables Greens
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Place squash skin side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside.
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low.
- Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove and place squash mixture in a large bowl.
- Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 14.1 g, Cholesterol 19.9 mg, Fat 10.8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 460.5 mg, Sugar 1.9 g
PESTO SPAGHETTI SQUASH
Steps:
- Preheat oven to 350 degrees F.
- Reserve half of the squash for another use. Place 1 spaghetti squash half, cut side down, on a nonstick baking sheet. Roast for 30 to 40 minutes or until tender. Remove flesh from skin with a fork. Toss with the roasted garlic pesto. Top with Parmesan and serve warm.
- Preheat oven to 375 degrees F. Cut tops off garlic. Lightly spray each with cooking oil spray. Wrap in aluminum foil and roast for 1 hour. Let cool before handling. Squeeze pulp from garlic into a food processor. Add basil and pine nuts and pulse until smooth.
Nutrition Facts : Calories 147 calorie, Fat 4 grams, SaturatedFat 1 grams, Carbohydrate 24 grams, Fiber 3 grams
CREAMY BUTTERNUT SQUASH PESTO (VEGAN)
Make and share this Creamy Butternut Squash Pesto (Vegan) recipe from Food.com.
Provided by Prose
Categories Low Protein
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Peel and cube the squash. Toss with a little olive oil, salt, and pepper. Bake at 350 degrees for about 20 minutes or until tender.
- Puree squash in food processor. Add other ingredients and puree again. Add more soy milk and process again, as needed, until the perfect creamy consistency is achieved.
- Toss with 1 pound cooked pasta and enjoy!
SQUASH AND ZUCCHINI WITH PESTO
Replace pasta with thin strips of squash and zucchini and top with pesto. Add some basil-garlic sausages or chicken to make it a complete meal!
Provided by Emily
Categories Side Dish Vegetables Squash Zucchini
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium-low heat. Add squash, zucchini, and onions; saute until slightly tender, about 10 minutes. Season with salt and pepper.
- Combine pine nuts, salt, and pepper in a food processor; pulse until coarsely chopped. Add basil, Parmesan cheese, and garlic. Continue to process until finely ground. Slowly add in olive oil until pesto reaches the desired consistency.
- Serve pesto over the warm vegetables. Top with tomatoes. Taste and adjust seasoning if needed.
Nutrition Facts : Calories 419.9 calories, Carbohydrate 23 g, Cholesterol 8.8 mg, Fat 33.2 g, Fiber 7.4 g, Protein 13.1 g, SaturatedFat 6.1 g, Sodium 217.2 mg, Sugar 7.5 g
ZUCCHINI AND YELLOW SQUASH WITH PESTO
Categories Food Processor Cheese Nut Vegetable Appetizer Side No-Cook Vegetarian Quick & Easy Basil Pine Nut Squash Zucchini Summer Yellow Squash Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6 as a side dish
Number Of Ingredients 8
Steps:
- In a food processor purée together basil, Parmesan, pine nuts, salt, lemon juice, and oil until smooth and season with pepper.
- With a mandoline or other manual slicer, cut zucchini and yellow squash lengthwise into very thin slices. Arrange slices in one layer, overlapping them slightly, on 2 large platters and drizzle pesto over slices. Chill zucchini and yellow squash, covered, at least 1 hour, to allow dressing to be absorbed, and up to 1 day.
More about "pesto squash food"
PESTO SUMMER SQUASH RECIPE - WEBMD
From webmd.com
Cuisine AmericanTotal Time 30 minsCategory DinnerCalories 115 per serving
- Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto.
PESTO SPAGHETTI SQUASH – KALYN'S KITCHEN
From kalynskitchen.com
CREAMY PESTO SPAGHETTI SQUASH NOODLES - RUNNING TO …
From runningtothekitchen.com
PESTO SPAGHETTI SQUASH BAKE RECIPE | EATINGWELL
From eatingwell.com
SUMMER SQUASH WITH PESTO AND PARMESAN – KALYN'S KITCHEN
From kalynskitchen.com
PESTO SPAGHETTI SQUASH SALAD - EATING BIRD FOOD
From eatingbirdfood.com
CREAMY PESTO SPAGHETTI SQUASH | KITCHN
From thekitchn.com
SUMMER SQUASH AND ARUGULA PESTO PIZZA RECIPE | BON APPéTIT
From bonappetit.com
23 BEST SUMMER SQUASH RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
PESTO SQUASH NOODLES AND SPAGHETTI - COOKIE AND KATE
From cookieandkate.com
PESTO SPAGHETTI SQUASH RECIPE | FOODAL
From foodal.com
PESTO SQUASH RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
PESTO SPAGHETTI SQUASH - BLISSFULLY LOW CARB AND KETO RECIPES
From blissfullylowcarb.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love