Spaghetti Squash with Vegan Pesto
If you're hunting for a scrumptious Spaghetti Squash with Vegan Pesto dish, you've hit the jackpot, friend! Dive into a plate of this healthy marvel, and you might never go back to traditional pasta. Low in calories, high in flavor, it's an AH7 health and fitness special.
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Nutritions
Nutrition Facts
Spaghetti Squash with Vegan Pesto
Amount per Serving
Calories
380
% Daily Value*
Fat
28
g
43
%
Saturated Fat
4
g
25
%
Sodium
300
mg
13
%
Carbohydrates
32
g
11
%
Sugar
8
g
9
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- * Spaghetti Squash: 1 large about 3-4 lbs or 1.4-1.8 kg
- * Fresh basil leaves: 2 cups packed (about 80g)
- * Pine nuts: ¼ cup around 30g
- * Garlic: 3 cloves
- * Olive oil: ½ cup 120 ml
- * Nutritional yeast: 3 tablespoons around 21g
- * Lemon juice: 2 tablespoons around 30 ml
- * Salt: ½ teaspoon
- * Black pepper: ¼ teaspoon
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the Spaghetti Squash in half lengthwise. Remove the seeds with a spoon.
- Drizzle the inner halves of the squash with a bit of olive oil. Place them face-down on a baking sheet.
- Roast in the oven for 40-45 minutes until tender.
- As the squash cooks, it's pesto time! In a food processor, combine the basil, pine nuts, and garlic. Pulse until it forms a coarse mixture.
- While the processor is running, pour in the olive oil in a steady stream. This will form the base of your vegan pesto.
- Add the nutritional yeast, lemon juice, salt, and black pepper. Pulse again until smooth. Adjust seasoning if needed.
- Once the Spaghetti Squash is out of the oven and slightly cooled, use a fork to scrape the insides. You'll get lovely spaghetti-like strands.
- Mix your freshly-made vegan pesto with the Spaghetti Squash strands. Ensure an even coat for an explosion of flavors.
Notes
1. When shopping for Spaghetti Squash, opt for a firm one. Soft spots might indicate it's past its prime.
2. Roasting the squash face-down helps it steam and become tender more quickly.
3. Feel free to toast the pine nuts briefly in a pan before adding them to the pesto. It'll elevate the nutty flavor.
4. Store leftover vegan pesto in an airtight container in the fridge for up to a week. It works wonders on other dishes too!
2. Roasting the squash face-down helps it steam and become tender more quickly.
3. Feel free to toast the pine nuts briefly in a pan before adding them to the pesto. It'll elevate the nutty flavor.
4. Store leftover vegan pesto in an airtight container in the fridge for up to a week. It works wonders on other dishes too!
