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.