Spaghetti Squash w/ Kale Pesto

Spaghetti Squash w/ Kale & Brazil Nut Pesto - Eat Simple Food Print

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.

  • Author: beckie
  • 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

Ingredients

  • 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

Instructions

  • 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

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.

Things In My Kitchen:

For more kitchen items I love/use: please visit my shop page.

This post contains Amazon affiliate links.  Thank you for supporting my blog & love of cooking.

Keywords: Pesto, Spaghetti Squash, Vegetarian, Kale, Squash, Nuts, Gluten Free

Print This Recipe

Ingredients
No ingredients required for this recipe.
Directions
No directions required for this recipe.
Spaghetti Squash w/ Kale Pesto

Leave a Reply

Your email address will not be published. Required fields are marked *