• Leslie

Simple Squash Pasta with Kale-Parsley Pesto


After trying countless varieties of gluten-free pastas, we have landed on this simple, whole foods, plant-based answer to "the pasta dilemma." Easy, affordable, and oh so nourishing. Simple and satisfying just doesn't get much better than this. Enjoy!


Spaghetti Squash with Kale-Parsley Pesto


Ingredients:

For pasta:

1 spaghetti squash

Himalayan salt

Freshly ground pepper

For pesto:

2 generous handfuls curly kale, torn from thick stems

1 handful parsley

Juice of 1 lemon (about ¼ cup)

½ cup pistachios

2-3 cloves garlic

1 tsp salt (use less if using salted nuts)

½ cup olive oil (use good quality)

optional garnishes: sliced cherry tomatoes, grated pistachios, chopped parsley.


Directions:

1) Roast the squash. Preheat oven to 400 degrees Farenheit. Cut squash in half lengthwise and scoop out seeds. Sprinkle with salt and pepper. Place squash halves cut side down on a baking sheet lined with parchment paper. Bake for about 20-30 minutes (check for doneness with a wooden skewer). Remove from oven and allow to cool. While the squash is baking, make the pesto.

2) Combine all pesto ingredients except olive oil in a food processor and mix until blended. Add olive oil slowly and continue processing until well combined. Add a little water if needed.

3) Once the squash is cool, run a fork through the flesh to make spaghetti strands. In a bowl, combine squash with pesto sauce. Serve with optional garnishes – sliced cherry tomatoes, grated pistachios, chopped parsley.

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