Pesto Spaghetti Squash

The first time I tried spaghetti squash was in London. I had always heard of recipes with it before but had never seen one back at home.

So when to my surprise I stumbled across one at the market I just had to make a recipe. If you haven’t tried spaghetti squash yet, you must! It’s just as fun, as it is delicious.

Serves 2 V GF DF RSF
Ingredients:
1 spaghetti squash
2/3 cup 94g chickpeas
2/3 cup 124g grape tomatoes
3/4 / 84g zucchini
1/2 clove minced garlic
Olive oil

Pesto:
1 cup / 52g basil
1/4 cup / 34g pine nuts
1/3 cup / 44g cashews
2 garlic clove / 6g
1 tbsp nutritional yeast
1 tbsp lemon juice
2 tbsp olive oil
1/2 tsp sea salt
Pinch pepper

Method:
1. Preheat oven to 200°C / 400°F
2. Soak cashew in boiling water
3. Cut spaghetti squash in half longways, scoop out the seeds
4. Drizzle olive oil on top and sprinkle with salt and pepper
5. Flip the spaghetti squash upside down and cook face down for 45 minutes
6. When the squash has been cooked the top should cave in a little showing it has been cooked through
7. Use a fork to gently scrape the inside and the squash will form spaghetti-like strands
8. Pan fry zucchini, tomato, and chickpeas with olive oil and garlic
9. Drizzle the pesto over both sides of the squash and top with the vegetables and salad

Pesto Spaghetti Squash

Servings

2

servings

Prep time

5

minutes

Cooking time

45

minutes

Total time

50

minutes

Ingredients

• 1 spaghetti squash

• 2/3 cup 94g chickpeas

• 2/3 cup 124g grape tomatoes

• 3/4 / 84g zucchini

• 1/2 clove minced garlic

• Olive oil

• Pesto:

• 1 cup | 52g basil

• 1/4 cup | 34g pine nuts

• 1/3 cup | 44g cashews

• 2 garlic clove | 6g

• 1 tbsp nutritional yeast

• 1 tbsp lemon juice

• 2 tbsp olive oil

• 1/2 tsp sea salt

• Pinch pepper

Directions

• Preheat oven to 200°C / 400°F
• Soak cashew in boiling water
• Cut spaghetti squash in half longways, scoop out the seeds
• Drizzle olive oil on top and sprinkle with salt and pepper
• Flip the spaghetti squash upside down and cook face down for 45 minutes
• When the squash has been cooked the top should cave in a little showing it has been cooked through
• Use a fork to gently scrape the inside and the squash will form spaghetti-like strands
• Pan fry zucchini, tomato, and chickpeas with olive oil and garlic
• Drizzle the pesto over both sides of the squash and top with the vegetables and salad