Pesto Spaghetti Squash

Recipe inspired by: Whole 30, A Family Feast, and Real Simple

Course Main Course
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4

Ingredients

  • 1 medium to large spaghetti squash
  • 3 Roma tomatoes, seeded, diced
  • 1/4 cup Whole 30 Pesto
  • Extra virgin olive oil, optional

Pesto

  • 1/2 cup walnuts
  • 3 cloves garlic, minced
  • 3 cups packed fresh basil leaves
  • 1 cup spinach leaves
  • juice of 1/2 lemon
  • 1 1/2 cups extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Heat oven to 400 F.

  2. Slice squash in half lengthwise and scoop out seeds. Drizzle inside with olive oil and season with salt. Place squash cut side down on baking sheet and roast until tender, 45-50 minutes. Use a fork to scrape out “spaghetti.”

  3. In the meantime, heat a dry skillet over medium-high heat. When the pan is hot add the walnuts in a single layer and stir or shake frequently until lightly browned, about 2 minutes.

  4. Combine the walnuts and garlic in a food processor and pulse a few times. Add the basil and spinach and pulse until coarsely chopped. Add the lemon juice. While mixing on low speed, add the olive oil in a slow stream until all the ingredients are fully blended. Add the salt and pepper and pulse a few more times.

  5. Toss "spaghetti" with pesto and tomatoes. Any leftover pesto can store in the fridge and used within 2-3 days.

Contact Sally

Nourished Roots Nutrition, LLC
P: (303) 209-8640
F: (303) 209-8482
nourishedrootsrd@gmail.com

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Tip of the Day

Gluten is a protein that is found in the grains wheat, rye, and barley. People living with celiac disease cannot eat gluten at all, even in the tiniest amounts, as it destroys their intestinal wall. This damage can prevent people from absorbing nutrients into their bodies. Other people may have non-celiac gluten sensitivity in which the body responds poorly to gluten. This can lead to gaps in the intestinal lining that allow larger food molecules and organisms like bacteria to leak into the bloodstream. Keep in mind a gluten-free diet is not necessarily a “weight loss” or “healthy” diet but can be therapeutic if indicated. There are many ways to test for celiac and gluten sensitivities; talk with Sally today for more information.