spaghetti squash pasta with kale pesto
Let’s start this week off on the right foot with a healthy and easy meal!
I don’t know about you all, but I love spaghetti squash. It’s such a fun and healthy alternative to traditional pasta noodles. There is one downside to this lovely squash though. Cutting the darn thing in half is a bit tricky. You need a good knife, a lot of patience, and you should probably say a silent prayer as you slice with all of your might to get this puppy cut.
When I was slicing the squash Taylor heard all sorts of strange noises coming from the kitchen so he came to check on me. He offered to help but I was determined to cut this puppy in half on my own. It was totally worth almost losing an arm over. This meal is delicious.
I know a lot of people roast the squash whole (after poking a few fork holes into it) which can make cutting into easier. However, I find it cooks faster when it’s sliced in half before roasting. I usually like my dinner on the table in less than 45 minutes so I always look for the shortcuts. Feel free to roast it whole if that seems easiest.
Enjoy!
Spaghetti Squash With Kale Peso
Prep Time: 15 mins. Cook Time: 30-45 Serves: 2
- 1 medium-sized spaghetti squash, sliced in half lengthwise, with a spoon scrape out the seeds and flesh
- 1 small avocado, diced
- 1 cup sun dried tomatoes (if in oil, drained) and diced
- oil for cooking
- salt and pepper
- crushed red pepper flakes
- walnuts for topping
- 1 small bunch of kale, thick stems removed and finely chopped
- a few sprigs of fresh parsley (about 3-5) tough stems removed
- 1/4 cup walnuts, toasted (reserving a few for topping)
- 5 cloves of garlic
- 1/4 cup extra virgin olive oil
- 1/4 cup grated parmesan cheese
- Salt and pepper
Preparation
- Preheat the oven to 400 degrees. Drizzle a little oil over the spaghetti squash halves and sprinkle with salt and pepper. Place face down on a prepared baking sheet and roast in the oven until fork tender. About 25-45 minutes depending on the size of your squash. Check your squash after 25 minutes to make sure it doesn't get overcooked. Otherwise it will get mushy. You can test it to see if it's ready by scraping the flesh with a fork (it should turn to spaghetti-like strands)
- While squash roasts prepare your pesto by combing all the ingredients in a food processor until smooth. Add more oil if necessary. Taste test and add anything you think is missing. Set aside.
- When squash is done roasting use a fork to scrape out the flesh. Combine the squash "noodles" with the pesto. Add sun dried tomatoes and avocado. Season with salt, pepper, crush red pepper flakes, crushed walnuts and parmesan cheese.
Notes
Use this recipe as a guide. Adjust measurements and ingredients as necessary.
Spaghetti squash pasta is one of the best things ever!! I love your idea to use kale in your pesto :).
Kale pesto is one of my favorites!
this looks so delicious. your photos are breathtaking. what kind of camera do you use, if you don’t mind me asking?
Thank you! I use a Cannon Rebel XS.
This looks gorgeous and tasty as always! I am with you on cutting that spaghetti squash – I prefer to halve it before roasting, but I’m convinced that if I ever lose a finger in the kitchen, that will be the way. Lots of silent squash prayers will be said in my kitchen for the rest of the fall and winter!
I think we are both lucky we have made it this far with all of our fingers!!!
Sounds delightful! I have always shyed away from spaghetti squash but may I will use your recipe and try again.
I was not always a fan, but it has turned into one of my favorite winter squashes! Let me know how you like it the second time around!
Oh those squaaarshes..they definitely are a pain in the ass to cut in half (oh so worth it), so I always pawn the task off on the nearest man. Loving this spaghetti squash pasta, my dear. And the kale pesto? mmmmmmmmmmmmmhmmmmmmmmmmmmm!
I knew you would love the kale pesto!
I LOVE spaghetti squash, I for sure am going to have to try this!
Thanks!
I got this recipe from Relay Foods’ blog, and it was AMAZING! So fresh and green. I love spaghetti squash…so fun to roast and eat. I don’t love sundried tomatoes, so I left them out, but they looks so pretty in the picture you have. I added a little lemon juice to the pesto to help thin it a little without having to add more oil.
Oh, and my skeptical husband loved it, too!
Yay!!! I’m so happy you all enjoyed this dish. It’s one of my favorites!