Spaghetti Squash Pesto Pasta With Chard & Sun Dried Tomatoes


  • 1 jar of [aflink u=""]Spinach & Pepita Pesto[/aflink] (use the entire yield of this recipe)
  • 1 spaghetti squash, cut in half and seeded
  • 1 cup sun dried tomatoes
  • 1 bunch of chard, chopped
  • Olive oil, for roasting and for the pan
  • Freshly grated Parmesan (optional)
  • salt & pepper, to taste


  1. Preheat your oven to 375 degrees.
  2. Cut your spaghetti squash in half lengthwise, and scoop out the seeds.
  3. Lay face up on a baking sheet. Drizzle some olive oil over the top and sprinkle some salt and pepper on each half.
  4. Put your squash in the oven to cook for 45-50 minutes. You will know it is done when a fork punctures the flesh of the squash easily.
  5. While your squash is cooking, make up a batch of this Spinach & Pepita Pesto
  6. Once you squash is done, set it aside and allow it to cool just enough so that you wont burn yourself while handling it.
  7. Heat up a little bit of olive oil in a sauce pan.
  8. Once your oil is hot, add in your chard and your sun dried tomatoes. Cook just enough for the chard to wilt and the tomatoes to become aromatic.
  9. Using a fork, scoop the flesh of the squash away from the skin. It should separate and look like noodles. Scoop it directly into the pan with the tomatoes and chard.
  10. Once all of your squash is in the pan, add in your pesto.
  11. Using a spaghetti rake, work the pesto into the spaghetti squash mixture until it is evenly distributed.
  12. Serve right away, and garnish with some freshly grated Parmesan cheese.
  13. Enjoy!


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