Preheat oven to 400 degrees F (204 C) and line a large baking sheet (or more if increasing batch size) with foil.
Add basil, garlic, sun-dried tomatoes, and olive oil and puree into a fine paste. If it has trouble mixing, add a bit more oil or hot water (2-3 Tbsp // amount as original recipe is written // adjust if altering batch size) to help encourage it along. It doesn’t need to be finely pureed, just well-mixed. A bit of texture is a good thing in this dish. Taste and adjust seasonings as needed.
*You can sub 2 small spaghetti squash for 1 large.
*Recipe inspired by my Sun-dried Tomato Basil Pesto Pasta, and loosely adapted from Simply Recipes.
*Nutrition information is a rough estimate calculated without optional toppings.