Pesto Spaghetti Squash
When starting the journey of switching over to eating clean, making small swaps here and there really adds up to a healthier lifestyle. When I first started being more dedicated to clean eating, there were a few “comfort foods” I really missed – pizza, bread, pasta (I don’t have a carb problem, I swear). Swapping out spaghetti noodles for spaghetti squash is a great example of a simple swap you can make that tastes just as good as “the real thing.”
Spaghetti squash is packed full of healthy carbs without the added gluten/additives that come with spaghetti noodles. When spaghetti squash is cooked, the meat shreds to look just like noodles – so your friends/husband/dog/kids won’t even be able to tell the difference!
You can make spaghetti squash with a delicious marinara sauce just as you would regular spaghetti, but with the farmers markets bursting with fresh produce, the summer flavors of this pesto recipe just can’t be beat.
This recipe serves wonderfully cold or heated. It can play the supporting role as a side dish, or, if you add a sliced chicken breast or salmon fillet on top, it becomes a complete meal.
PESTO SPAGHETTI SQUASH
- 1 medium sized spaghetti squash
- 3 cups of loosely packed fresh basil
- 1/2 cup fresh parsley
- 1 cup walnuts, shelled
- 4-5 garlic cloves, depending on taste
- The juice of 1 lemon
- 1 cup olive oil
- Sea salt to taste
- OPTIONAL: Sliced chicken breast, crumbled bacon
- Preheat the oven to 375 degrees. Slice the spaghetti squash in half lengthwise, scoop out the seeds, and place face side up on a baking sheet. Brush the top of the spaghetti squash with olive oil, and add some salt and pepper to taste. Bake for approximately 45 minutes, or until fork tender.
- Remove the spaghetti squash from the oven, and let cool for 10-15 minutes. Scrape the squash out of the rind and into a large mixing bowl or tupperware container with a fork – the flesh of the squash will fall out in noodle form!
- Add all of your pesto ingredients (walnuts, garlic, basil, parsley, lemon juice, olive oil, sea salt) to a food processor and blend well. If you like your pesto a bit thinner, you may want to add more olive oil. This yields a chunkier pesto.
- Combine the pesto with the spaghetti squash and serve in bowls. Any extra pesto stores well for 1 week-10 days, and is great spread onto crackers or on fresh veggies as a snack!
- Enjoy this delicious, summer treat!