Spaghetti Squash with Spinach Pesto

(from Ethicarian’s recipe box)

Add in some tomatoes or parsley. Try it with nutritional yeast!

Serves 5 people

Categories: Main

Ingredients

  • 1 spaghetti squash, halved length-wise and seeded
  • 2 T olive oil
  • 2 cups fresh spinach leaves
  • 1/2 cup fresh basil
  • 1/3 cup olive oil
  • 1/4 cup pine nuts or toasted walnuts
  • 3 T lemon juice
  • sea salt
  • black pepper

Directions

  1. Preheat oven to 375 degrees F. Lightly grease a baking sheet.

  2. Place spaghetti squash cut side down on prepared sheet and bake 40 minutes, or until tender. Remove squash and set aside until cool enough to handle.

  3. Prepare Pesto: Chop peeled garlic in food processor. Add spinach and basil leaves. Add nuts, 2 T olive oil, and lemon juice. Process again and adjust texture with remaining oil and lemon juice. Season to taste.

  4. Use a fork to scrape squash meat into a medium bowl. Toss with pesto and enjoy!

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