Pesto Spaghetti Squash

Growing up in an Italian household, pasta was a regular meal on our table; loaded with homemade sauce and lots of cheese. Now that my tastebuds and eating habits have changed, I try to find ways to still satisfy that little Italian girl in me.

Spaghetti squash is an excellent alternative to pasta. Its lower carbohydrate content is a easier on the digestive system than regular spaghetti, and its packed with fibre, vitamins, and potassium. It makes for a great side dish or entree if paired with a protein.

This homemade pesto recipe nixes the cheese, but packs a punch with the flavour. Using fresh ingredients, it makes for an easy and delicious option for lunch or dinner.

Ingredients: 

Spaghetti Squash

1 Whole Spaghetti Squash

1-2 Tbsp of Olive Oil

Sea Salt & Pepper to taste

Pesto

2 Cups of Fresh Basil

1/4 Cup of Pine Nuts

1-2 Tbsp of Garlic

2/3 Cup of Olive Oil

Sea Salt & Pepper to taste

Directions:

Spaghetti Squash

• Preheat oven to 400°

• Cut squash in half lengthwise and remove seeds

• Brush olive oil on each side of the spaghetti squash, and add a pinch of salt and pepper

• Put in oven for 30-40 minutes

• Once soft, remove and let cool

• Take a fork and drag it over the insides, the squash will shred just like spaghetti!

 DSC03161

DSC03161

 DSC03165

DSC03165

 DSC03181

DSC03181

 DSC03182

DSC03182

Pesto

• Add all the ingredients listed to a blender, and blend until smooth consistency

Quick Tip: Go easy on the salt before blending, you can always add some after!

• Pour the pesto on top of the cooked spaghetti squash, add a protein and enjoy!

 DSC03173

DSC03173

 DSC03175

DSC03175

 DSC03183

DSC03183

What's your favourite way to remake meals from your childhood?