Basil and Brazilian Nut Spaghetti Squash

Basil and Brazilian Nut Spaghetti Squash

By: Rose Marie Jarry, Master Chef at Kronobar

20 minutes, 2 servings, gluten-free, vegan.


  • 4 garlic cloves
  • 4 tablespoons fresh chopped basil leaves
  • ¼ cup raw Brazilian nuts
  • ¼ cup red onion
  • 2 tablespoons olive oil
  • 1 pinch sea salt
  • 2 cups pre-cooked spaghetti squash
  • ¼ cup cold press olive oil
  • Ground pepper


  1. If you don’t have any cooked squash you should take a whole squash, and cut it in half. Lay them on a cooking sheet facing down, and bake in the oven at 400F for about 90 minutes. I suggest that you bake a few and then freeze them for later use in other recipes.
  2. Heat up a pan and roast the chopped garlic, chopped nuts and onion. Let them roast on medium heat for about 2 minutes, then add the chopped basil.
  3. Add the cooked squash in the pan to heat it up and mix it with the nutty mix.
  4. Turn off the heat and pour the ¼ cup of cold press olive oil.
  5. Mix and serve warm.
  6. Enjoy!