Spaghetti Squash with Homemade Spinach Basil Pesto

May 15, 2018

Spaghetti Squash with Homemade Spinach Basil Pesto

Happy Wednesday loves! I hope you’ve all been having a great start to the week! Today I’m sharing a recipe with you that I’ve been loving lately. It’s super easy and healthy: spaghetti squash with homemade spinach basil pesto. Sounds amazing, right? Yes you can buy pesto, but the homemade version is a million times better. Trust me, it’ll be worth the extra 10 minutes. Oh and did I mention this recipe was paleo, gluten-free and vegan?!

I love eating clean because of how great it makes me feel. Over the past year, I’ve actually transitioned to a mostly vegan diet and cutting out meat has done wonders for my health and digestion. I feel lighter, less bloated, more energized, and my skin has improved. Obviously everyone is different, but becoming plant-based has been life-changing for me. Making delicious recipes like this are optimal for my health.

Spaghetti Squash with Homemade Spinach Basil Pesto

Not only is this recipe paleo, gluten-free and vegan, can we talk about the fact that this pesto has spinach in it?! It’s such an easy way to get your greens in and you can’t even taste the spinach. If that’s not a win, I don’t know what is. So simple!

As I mentioned, I make this spaghetti squash dish vegan, but if you eat meat you definitely can add some shredded chicken on top as well. I just add some steam broccoli and call it a day. Regardless if you eat meat or not, this is a great lunch or dinner idea that will leave you feeling full and satisfied. Depending on how big your squash is, this recipe will be 1-2 servings.

Ingredients
Spaghetti Squash:
1 spaghetti squash
Olive oil
Himalayan pink salt and pepper – to season

Pesto:
2 cups spinach
1/2 cup basil leaves
1/2 cup olive oil
1 tbsp. fresh squeezed lemon juice
1/4 cup walnuts (or pine nuts) – toasted
1 garlic clove – more or less depending on how much you like garlic
1/2 tsp. himalayan pink salt

Instructions
Spaghetti Squash:
1. Preheat oven to 375°.
2. Rinse the squash.
3. Cut squash lengthwise and scoop out the seeds.
4. Place squash on a baking dish lined with parchment paper.
5. Rub olive oil and season with salt and pepper on each halve.
6. Place squash cut-side down and bake for 30 minutes. You might need to keep it in longer depending on how big your squash is. You will know when it’s done once the squash is tender.
7. Once done, scoop out spaghetti squash with a fork. Scrape vertically to get the spaghetti-like strands.

Pesto:
8. Put all ingredients in a food processor and pulse.
9. When necessary, pause to scrap down the sides of the food processor with a spatula to ensure all ingredients are incorporated.
10. Put pesto on top of spaghetti squash and enjoy!

Do you love pesto just as much as I do?! I could put pesto on almost anything it’s that delicious.

xx Ashley

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