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
1 spaghetti squash
Freshly ground pepper
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.
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.