Pesto Spaghetti Squash
Pesto Spaghetti Squash
Pesto Spaghetti Squash combines the warmth and sweetness of natural basil and squash for a nutrient rich alternative to spaghetti.
- 2 lb spaghetti squash
- 1 cup fresh basil leaves
- 1/2 cup baby spinach
- 3 Tbsp chopped rosemary
- 1 Tbsp fresh oregano
- Juice and zest of half a lemon
- 3 garlic cloves (minced)
- 1/2 tsp salt
- 1/2 black pepper
- 2 Tbsp – 1/4 cup extra virgin olive oil
- 1 Tbsp nutritional yeast (optional)
- 1. Preheat the oven to 400 F. Peirce the skin of the spaghetti squash all over with a fork. Place the squash on a baking sheet and bake (whole) for 1 hour or until the skin is tender. Once the squash is done baking, allow to cool slightly before cutting in half. Remove the seeds and shred the noodles with a fork.
- 2. To make the pesto, add the basil, spinach, rosemary, and oregano to a mini food processor and pulse until the herbs are chopped.
- 3. Add the lemon juice, garlic, salt, black pepper, and 2 Tbsp of the oil.
- 4. Process until a paste forms. If the pesto is too dry add more oil until the desired consistency is reached.
- 5. Add the nutritional yeast and pulse to combine. (optional)
- 6. Place the spaghetti squash noodles in a sauce pan over medium heat.
- 7. Add the pesto, stir to combine, and cook until the pesto and squash are heated through.
