Spaghetti Squash Pesto Pasta
This week, I made a super simple + ridiculously delicious pasta dinner (that's gluten-free, dairy-free, + vegan!) with spaghetti squash, one of my favorite fall fruits!
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Spagetti squash has way more nutritional value than regular old pasta and boasts 450% of the recommended daily intake of vitamin A and over 50% of vitamin C. The squash tastes incredible baked + tossed with a Green Dream pesto sauce filled with cashews and garlic
—a relative of onions and leeks that has the power to boost the immune system and reduce blood pressure (+ ward off vampires obviously)!
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Gather This:
- 1 cup fresh basil
- 3 tablespoon olive oil
- 1 tablespoon water
- 1 tablespoon Green Dream Superfood + Protein Blend
- 1 tablespoon nutritional yeast
- 1/4 cup soaked cashews
- 1 teaspoon fresh garlic
- 1/4 cup pine nuts
- 1/2 teaspoon sea salt
- 1 spaghetti squash, cut in half
Do This:
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1) Preheat the oven to 350 degrees. Cut the spaghetti squash in half, scrape out the seeds, and place facedown (or center side down) on parchment paper. Bake for 30-35 minutes.
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2) While the squash bakes, blend the remaining ingredients in a mini food processor or a Blendtec Twister Jar.
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3) Remove the squash from the oven, and let it cool down enough to scrape with a fork. It will quickly + effortlessly turn into "spaghetti" on your plate.
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4) Add the sauce and mix, and then add the pine nuts as a garnish. You could also add a bed of spinach under the pasta if you'd like to eat it as a salad! ENJOY!
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Which fall fruit or veggie would you like me to feature as a recipe? Share it with us on Facebook with #myphilosophie!
2 comments
Ok, this stuff is AMAZING! I love clean cooking and I’ve made pesto many times, however there’s something in this recipe thats really special, I could eat it out of the bowl (and so could my husband, so that’s saying something)! Wanted to share my variation (as it’s what I had on hand). I only had frozen basil (the tsp of frozen basil from TJ) so used 10 tsp, thawed. 1 cup of fresh spinach and Brazil nuts instead of cashews & walnuts instead of pine nuts. And added 2 tbs of fresh lemon juice. OMG SO AMAZING. This will be my lunch for the week (with sundried tomatoes on top).
Thanks so much for the recipe & good work! I can’t wait to try more of your creations!
Hi Sophie! Thank you for your recipes! I can’t wait to try the Spaghetti Squash Pesto Pasta, as I just bought 2 spaghetti squash from Costco! Could you provide the recipes in a printer friendly version? Thanks again and blessings!