This baked spaghetti squash recipe with kale pesto recipe is a tasty low carb dinner option. Bake spaghetti squash halves for around 40 minutes in the oven.
Baked spaghetti squash with kale pesto and parmesan cheese is an amazing vegetarian dinner. Garnish with toasted squash seeds.
Spaghetti Squash breaks down into little strands and is a fantastic alternative to pasta for a lighter meal.
Toast the Squash Seeds For Garnish
Make life a little easier and don't get obsessed about removing all the strands from the squash seeds before roasting.
Give them a quick rinse and then paper towel dry. Toss with a touch of olive oil, salt, and pepper.
Bake squash seeds in oven 12-15 minutes or until toasty.
Baked Spaghetti Squash with Kale Pesto TIPS
Vegans can use nutritional yeast for the Parmesan cheese and soy creamer instead of half and half as vegan substitutes.
This recipe is vegetarian but would also be amazing served with some fresh sautéed shrimp, Italian sausage, or chicken.
Things In My Kitchen:
- 8 Cup Food Processor - for blendin' up those pesto ingredients.
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Baked Spaghetti Squash with Kale Pesto
EatSimpleFood.com
This tasty low carb "pasta" recipe uses baked / roasted spaghetti squash in place of pasta and has a light & tangy kale & brazil nut pesto.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4
- Category: Main Dish
- Method: Stovetop / Oven
- Cuisine: International
- Diet: Gluten Free
Ingredients
Spaghetti Squash Ingredients:
- 2 medium spaghetti squash, halved and seeds removed and reserved
- 2 tablespoon olive oil
Kale Pesto Ingredients:
- 1 large head kale leaves, de-stemmed & blanched
- 1 cup brazil nuts (~ 3 oz)
- ¾ cup (~2 oz) Parmesan cheese, grated
- ⅓ cup + olive oil, divided
- ¼ cup (1 lemon), juiced
- ¾ teaspoon salt
- 1 tablespoon (2 cloves) garlic, minced
- 1 cup half and half
- ¼ teaspoon crushed red pepper flakes - optional for spice
Instructions
Toast the squash seeds (optional):
- Preheat oven to 300F.
- Rinse seeds, dry, and toss with a touch of olive oil and salt. Place on a lined baking sheet and cook ~ 12- 15 minutes or until light brown.
Bake the Spaghetti Squash:
- Preheat oven to 400F. Line a baking sheet with parchment or foil (for easy clean up) and lightly oil.
- Brush squash halves with olive oil and place flat side down. Bake uncovered ~ 40 minutes or until a fork easily goes through the squash.
- Flip over and allow to cool 10 minutes.
- Scrap squash lightly with a fork to remove flesh in larges spaghetti like strands.
Make the pesto:
- Steam or blanch chopped kale and drain any excess water.
- Cook garlic in a small pan with a touch of olive oil for ~1-2 minutes or until fragrant.
- Add brazil nuts, garlic, kale, Parmesan cheese, lemon juice, olive oil, and salt to a food processor and pulse to desired chunkiness or smoothness.
- Warm the pesto up in a small saucepan and stir in half and half over low heat. Kale pesto can also be served cold. Add salt to pesto to taste.
- Serve pesto over squash strands. Add more Parmesan cheese if desired and top with toasted squash seeds. Happy Eating! Beckie
Notes
- Make life a little easier and don't get obsessed about removing all the strands from the squash seeds before roasting. Any remaining strands will taste delicious after the seeds are roasted
- Vegans can use nutritional yeast f(or the Parmesan) and soy creamer or olive oil (for the cream) as substitutes.
Serving Suggestion
Serve this Spaghetti Squash and Pesto dish with a complementary recipe like:
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