spaghetti squash pasta with kale pesto

spaghetti squash pasta with kale pesto

spaghettisquash3 Let's start this week off on the right foot with a healthy and easy meal! I don't know about you all, but I love spaghetti squash. It's such a fun and healthy alternative to traditional pasta noodles. There is one downside to this lovely squash though. Cutting the darn thing in half is a bit tricky. You need a good knife, a lot of patience, and you should probably say a silent prayer as you slice with all of your might to get this puppy cut. spaghettisquash When I was slicing the squash Taylor heard all sorts of strange noises coming from the kitchen so he came to check on me. He offered to help but I was determined to cut this puppy in half on my own.  It was totally worth almost losing an arm over. This meal is delicious. I know a lot of people roast the squash whole (after poking a few fork holes into it) which can make cutting into easier. However, I find it cooks faster when it's sliced in half before roasting. I usually like my dinner on the table in less than 45 minutes so I always look for the shortcuts. Feel free to roast it whole if that seems easiest. Enjoy!

Spaghetti Squash With Kale Peso

Prep Time: 15 mins.
Cook Time: 30-45
Serves: 2

Ingredients

  • 1 medium-sized spaghetti squash, sliced in half lengthwise, with a spoon scrape out the seeds and flesh
  • 1 small avocado, diced
  • 1 cup sun dried tomatoes (if in oil, drained) and diced
  • oil for cooking
  • salt and pepper
  • crushed red pepper flakes
  • walnuts for topping
For the kale pesto:
  • 1 small bunch of kale, thick stems removed and finely chopped
  • a few sprigs of fresh parsley (about 3-5) tough stems removed
  • 1/4 cup walnuts, toasted (reserving a few for topping)
  • 5 cloves of garlic
  • 1/4 cup extra virgin olive oil
  • 1/4 cup grated parmesan cheese
  • Salt and pepper

Preparation

  1. Preheat the oven to 400 degrees. Drizzle a little oil over the spaghetti squash halves and sprinkle with salt and pepper. Place face down on a prepared baking sheet and roast in the oven until fork tender. About 25-45 minutes depending on the size of your squash. Check your squash after 25 minutes to make sure it doesn't get overcooked. Otherwise it will get mushy. You can test it to see if it's ready by scraping the flesh with a fork (it should turn to spaghetti-like strands) 
  2. While squash roasts prepare your pesto by combing all the ingredients in a food processor until smooth. Add more oil if necessary. Taste test and add anything you think is missing. Set aside.
  3. When squash is done roasting use a fork to scrape out the flesh. Combine the squash "noodles" with the pesto. Add sun dried tomatoes and avocado. Season with salt, pepper, crush red pepper flakes, crushed walnuts and parmesan cheese.

Notes

Use this recipe as a guide. Adjust measurements and ingredients as necessary.

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