Spaghetti Squash with Walnut-Saffron Pesto
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. 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.
  2. Toss the pesto with warm spaghetti squash and serve. Top with grated Parmesan, if desired.
Recipe by Seasonal & Savory at