This recipe is loaded with unsaturated fats from olive oil that provide heart healthy, anti-inflammatory, antihistamine, and tissue healing benefits.

It also has Vitamin A, E, B, K, responsible for healthy skin, sun exposure protection, eye sight health, boosts energy, boosts metabolism, and helps with seasonal allergies!

Spaghetti Squash is delicious, low cal, and is a no brainer when it comes to being a healthy swap for other types of noodles. 

sp sq

The Recipe:

  • 1 or 2 spaghetti squash – about 7 inches long each **There will be enough pesto for 2 squash but check out my tips at the bottom for the extra pesto if you cook only 1**
  • 1 large bunch of organic parsley or 1 ½ cups **don't go nuts pulling off all the leaves, just get the bigger part of the stems off**
  • 1 cup of fresh or frozen green peas
  • 3 cloves of fresh or roasted garlic or 2 tbsp minced garlic
  • ½ cup of grate pecorino romano cheese OR nutritional yeast for nondairy version **I like Bragg or Bob's Red Mill**
  • Zest of 1 lemon
  • Juice of 1 lemon
  • ¼ cup of almonds or pine nuts – toast to boost the flavor
  • 4 tbsp EVOO
  • Pinch of Sea salt and Pepper to taste

Instructions:

  1. Preheat your oven to 375 degrees F.
  2. Cut your squash lengthwise.
  3. Use a spoon to scoop out the seeds and discard them.
  4. Put the squash FACE DOWN on a backing sheet and add water to the pan until it rises about ¼ inch up the squash.
  5. Roast for 25 minutes face down, then flip and roast for another 15 minutes face up. **this allows the water to evaporate**
  6. Let the squash cool to room temperature and using a fork, scoop out the inside of the squash into a bowl.
  7. For the pesto:
  8. Add all the ingredients to the food processor or blender (you may need to do it in two batches if your processor is small)
  9. Pulse until chopped and mixed.
  10. Instructions for putting it together:
  11. Add your spaghetti to a large bowl.
  12. Pour about half of the pesto on top.
  13. Use tongs or two salad spoons to cover all the spaghetti with pesto.
  14. Add pesto to the squash as needed to coat.
  15. To enjoy, eat cold or sauté in a little olive.
  16. FOR EXTRA PESTO:
    1. save the pesto in an air tight container in the fridge up to a week
    2. smear it on Salmon or Chicken.
    3. FREEZE it to use at any time! If freezing, add olive over the top of the pesto to cover the surface which will prevent it from turning brown and cover it with plastic wrap, so the plastic wrap sits RIGHT on top of the pesto with no air room and container lid.

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