Roasted Spaghetti Squash with 5 Minute Pesto
All the good deliciousness, without the guilt!! Spaghetti squash is actually botanically a fruit. So fruit pasta? Sounds healthy, i’ll take it! It contains about 42 calories per cup and is 92% water by weight. It is particularly high in vitamin c and b-6. Every essential mineral is found in trace amounts in the flesh of a spaghetti squash.
Enough about spaghetti squash, let’s talk about my pesto recipe. It is finger licking good, and I say this because I licked the food processor bowl clean after transferring the pesto into a container! It takes not even five minutes to make and makes about 2 cups worth of sauce. I like to keep it in my fridge for the week. It is especially good on avocado toast!
serves 2-4 people (yes I could eat an entire half!)
- 1 tbsp Avocado Oil or Olive Oil
- 1 Spaghetti Squash, cut in half lengthwise (carefully!)
- Sprinkle of Salt and Pepper
- 4 cups fresh Basil, loosely packed
- 1 cup Walnuts, raw or toasted
- 1 tbsp Garlic, about 4 cloves
- 1/2 cup Avocado Oil
- 1/2 Lemon, juiced
- 3 tbsp Nutritional Yeast
- 1/4 tsp Salt
- 6-8 grinds Black Pepper
Preheat convection oven to 400 F.
Carefully cut spaghetti squash in half lengthwise. Scoop out the seeds.
Brush the skin and flesh of the squash with oil. Place on a baking sheet flesh side up, skin side down. There is no need to line or grease the baking sheet.
Sprinkle with salt and pepper and bake in the oven for 35-40 minutes, or until fork tender.
Remove from oven and let sit for five minutes.
Take a fork and gently scrape the flesh of the spaghetti squash from one side to the other. Top with sauce and enjoy!
While the spaghetti squash is in the oven, Place basil, walnuts and garlic in a food processor. On low speed, slowly add in the oil.
Once finished pouring oil, turn off. Scrape down the sides if needed and add lemon juice, nutritional yeast, salt and pepper. Blend until incorporated.