Pasta nite once a week! Except it’s faux pasta with my favorite substitute: Spaghetti Squash! Mix it up in your favorite sauce, and serve alongside veggies and/or a protein of your choice for a healthier, lighter alternative to pasta.
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Spaghetti Squash homemade Pesto Sauce
WHAT
1 spaghetti squash, cooked and “noodled”
10 asparagus spears
For the Pesto:
1/3 cup pine seeds
2-3 cloves garlic, chopped
2 cups fresh Basil
1 cup chopped kale
1 cup baby spinach
Sea Salt and ground black pepper to taste
1/2 cup Olive Oil
1/4 cup cashews
Optional: 1/4 cup parmesan
For the toppings :
2 tbsp sundried tomatoes
2 tbsp parmesan
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HOW
Preheat oven to 425deg and place spaghetti squash in a cookie sheet on the center of oven for approximately 45-50 min until your knife cuts through the center easily.
Once cooked, cut in half, gut the seeds and “noodle” squash with a fork. The strands look exactly like spaghetti.
With 10 minutes to go, add asparagus, gently tossed in EVOO, salt and pepper and a tiny bit of the pesto. Let it roast through and serve along side spaghetti squash.
For the pesto:
Except for oil, Mix all in ingredients in food processor. Add oil slowly. Use immediately. Keeps well in fridge for 2-3 days or freeze.
*If you like your sauce a bit runnier, add milk of choice to pesto sauce and thin it out.
Toss squash noodles and sauce. Add sundried tomatoes and sprinkle parmesan over the top.
Xoxo, Ana?
@Colorfulfoodie
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