Spaghetti Squash Pesto Pasta

Total time: 55 mins

INGREDIENTS

• 1 large or two small spaghetti squash
• ½ cup raw cashews or walnuts
• 3 tablespoons nutritional yeast
• 2 cups basil 
• 3 cloves garlic
• ½ lemon, juiced
• ¼ cup olive oil
• ¼ teaspoon of salt, plus more to taste
• Pepper to taste
• Water to thin

INSTRUCTIONS

1. Preheat oven to 400 degrees F (204 C) and line a large baking sheet (or more if increasing batch size) with foil.
2. Carefully halve spaghetti squash lengthwise using a sharp knife.Brush the interior with oil and sprinkle with a little salt. Place cut-side down on baking sheet. Roast for 30-45 minutes, or until a knife easily pierces the skin and flesh. Remove from oven and set aside.
3. In the meantime, add cashews, nutritional yeast, and sea salt to a blender or food processor and pulse until a fine meal.
4. Add basil, garlic, lemon juice, and olive oil and puree into a fine paste. If it has trouble mixing, add a bit more oil water. It doesn’t need to be finely pureed, just well-mixed. A bit of texture is a good thing in this dish. Taste and adjust seasonings as needed.
5. Use a fork to scoop out spaghetti squash into fine strings and divide between serving plates. Top with desired amount of pesto and lightly toss.

BENEFITS

Spaghetti squash is a versatile and nutritious vegetable that offers a great low-calorie alternative to pasta. It’s rich in fiber, which helps with digestion and keeps you feeling full longer, making it an excellent choice for weight management. Spaghetti squash is also a good source of vitamins A, C, and B6, as well as minerals like potassium and manganese, which support immune function, skin health, and energy metabolism. Its mild flavor pairs well with various sauces and seasonings, making it a delicious addition to any meal while helping you boost your vegetable intake.