Spaghetti Squash w/ Kale & Brazil Nut Pesto
This light low carb “pasta recipe” is roasted spaghetti squash in place of pasta and has a light & tangy kale & lemon pesto and is garnished with toasted squash seeds. Spaghetti Squash breaks down into little spaghetti strands and is a fantastic alternative to pasta for a lighter meal. Roast it whole and skip trying to cut into a raw squash – you’ll save a lot of energy and it won’t be as intimidating.
- Prep Time: 20 Minutes
- Cook Time: 1 Hour 30 Minutes
- Total Time: 1 hour 50 minutes
- Yield: 6
- Category: Main Dish
- Method: Stovetop / Oven
- Cuisine: International
- 2 large or 3 medium spaghetti squash
- 1 large head kale leaves, de-stemmed & blanched
- 1 cup brazil nuts (~ 3 oz)
- 3/4 cup (~2 oz) Parmesan cheese, grated
- 1/3 cup olive oil, divided
- 3/4 tsp sea salt
- 1 Tbsp (2 cloves) garlic, minced
- 1 cup half and half
- 1/4 tsp urfa red pepper flakes (or crushed red pepper flakes) – optional
- Preheat oven to 425F. Line a baking sheet with aluminum foil and lightly oil. CAREFULLY puncture the squash in several areas with a small sharp knife. Roast ~ 1 hour 15 minutes, turning twice, or until squash is soft to the touch. The squash skin may appear caramelized in certain places.
- When the squash is cooked, reduce oven heat to 300F. Carefully cut squash in half (be careful of steam burns). Reserve the seeds. Rinse seeds, dry, and toss with a touch of olive oil and sea salt. Place on a lined baking sheet and cook ~ 12- 15 minutes or until light brown. Scrap squash lightly with a fork to remove flesh in larges strands.
- Steam or blanch kale and drain any excess water. Saute garlic in a small pan with a touch of olive oil for ~1-2 minutes or until fragrant.
- Make the pesto: Blend brazil nuts in a food processor. After blended, add kale, 1/4 cup olive oil, sea salt, red pepper flakes, garlic, and Parmesan. Slowly add half and half. Warm the pesto up in a small saucepan if desired. Add salt to pesto to taste.
- Serve pesto over squash strands. Add more Parmesan if desired and top with toasted squash seeds. Happy Eating! Beckie
- 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.
Things In My Kitchen:
- 8 Cup Food Processor – for blendin’ up those pesto ingredients.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Pesto, Spaghetti Squash, Vegetarian, Kale, Squash, Nuts, Gluten Free