lemon-pesto-spaghetti-squash.jpg
 
 
 

Lemon Pesto Spaghetti Squash

Gluten Free. Dairy Free. Vegan

Easy to prepare and super versatile, spaghetti squash is a great low carb alternative to regular pasta or rice. Once cooked, it separates into little strands that resemble noodles - how cool is that?!

Serves approx. 4

Ingredients:

  • 1 medium spaghetti squash

  • extra-virgin olive oil, for drizzling

  • 2 cups cauliflower florets

  • 2 cups baby spinach, coarsely chopped 

  • juice of ½ small lemon, plus wedges for serving 

  • 2 tablespoon pine nuts or pumpkin seeds

  • ¼ cup chopped fresh herbs (parsley or basil) 

  • sea salt and freshly ground black pepper

Lemon pesto

  • ½ cup hemp seeds

  • 1 garlic clove

  • 1 cup chopped spinach or kale leaves

  • 1 cup chopped herbs (parsley or basil)

  • 2 tablespoons lemon juice

  • ¼ cup extra-virgin olive oil

  • sea salt and freshly ground pepper

Instructions

  1. Preheat the oven to 400°F and line two baking sheets with parchment paper.

  2. Slice the spaghetti squash in half lengthwise and scrape out the seeds. Drizzle each half with olive oil, sprinkle with salt and pepper, and place on a baking sheet cut side up. Roast until fork-tender, about 1 hour. Drizzle the cauliflower with olive oil, sprinkle with salt and pepper, and place on the second baking sheet. Roast for about 25 minutes or until golden brown around the edges.

  3. Meanwhile, make the pesto and set aside. (see below)

  4. Place the baby spinach in a large bowl. Use a fork to scrape the spaghetti squash into strands. Add the lemon juice and season to taste with salt and pepper (you can do this right in the spaghetti squash halves). Add the spaghetti squash to the bowl and gently toss, so that the heat from the squash lightly wilts the spinach leaves.

  5. Add the roasted cauliflower, pine nuts, parsley, and a dollop of the pesto.

  6. Optional step: toss it all together so that the pesto coats all of the vegetables.

  7. Serve with lemon wedges, extra pesto if desired. 

Pesto Instructions

  1. Pulse the hemp seeds and garlic in a food processor. Add the spinach/kale/herbs and pulse again.

  2. Add the lemon juice and a few generous pinches of salt and pepper and pulse again.

  3. While the blade is running, drizzle in the olive oil. Scrape the sides of the food processor, if necessary, and pulse again. Season to taste.

Tips: 

  • Feel free to add tofu, chicken or shrimp if desired.