Spaghetti Squash + Pesto

I remember when spaghetti squash came into my life and I was SO CONFUSED. So it's a vegetable that turns into spaghetti? Is it new? How have I never heard of this before and why isn't everyone eating it!? Do I just cook it and it comes out like that?

If you had these questions too, you are not alone! Below I will help clear things up!

Spaghetti Squash 

There are multiple techniques but this is the one I like the most!

  1. Preheat oven to 350
  2. Place the spaghetti squash on a baking sheet lined with parchment paper and cook whole for 40 minutes. Flip halfway to ensure it cooks all the way through
  3. Once complete, let cool for at least 10 minutes and then cut in half (lengthwise). Let cool again for at least 5 minutes
  4. There will likely be seeds in the middle (resemble pumpkin seeds) that you will need to scoop out (this is the tedious part). Use a fork or your hand to remove
  5. Once the seeds are removed, use a fork to scrape the sides of the spaghetti squash (this is way easier than it sounds and it happens pretty naturally! See picture as an example)
  6. Place in a bowl and discard the skin. You can top however you like- with pesto, tomato sauce, pad thai sauce, it is so versatile!

 Now for my...

Dairy Free Pesto
  • 1 cup fresh basil leaves
  • 1/2 cup extra virgin olive oil
  • 1/2 cup sunflower seeds
  • 1/4 cup walnuts
  • 4 garlic cloves
  • Juice of 1 lemon
  • 1 tsp nutritional yeast
  • 1 tsp sea salt

Mix together all the above ingredients in a food processor or blender and mix until fully combined. Store in the refrigerator for up to 4 days (the lemon helps it stay fresh)!

 



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