Spaghetti Squash with No-Nut Pesto

Pasta is great but sometimes it can be less than nutritious (especially when it's made from refined semolina flour).  So, here’s a different take on your next pasta night using spaghetti squash, a great fall vegetable, as your ‘pasta’ instead.  Bon appétit!  
Serves 4

1 medium spaghetti squash

1 cup fresh basil

1 cup fresh curly parsley

2 cloves garlic

½ cup fresh grated Parmesan cheese, divided

1 tablespoon fresh-squeezed lemon juice

3 tablespoons extra-virgin olive oil

Salt & pepper to taste


1.    Preheat oven to 375 degrees. Wash squash, cut in half lengthwise and spoon out the seeds. Punch a few holes in outer skin with a fork. Place squash cut-side down on a baking sheet and bake for 30 minutes.

2.    Meanwhile, pulse the basil, parsley, garlic, ¼ cup Parmesan and lemon juice in a food processor.

3.    With food processor running, add olive oil in steady stream.

4.    Remove squash from oven, let cool until manageable. Using a fork, “spoon” out spaghetti-like strands of squash into a colander and let drain.

5.    Gently toss pesto with spaghetti squash in a large bowl. Serve with remaining Parmesan cheese sprinkled on top. 

 
Top with a lean protein of your choice.

Recipe created for use by Heart-Healthy Woman & Well Fed Heart and their clients.

Time-Saver Tool Tips
-Use a microplane to finely grate Parmesan cheese
-Handheld citrus squeezers are a must have for fresh squeezed lemon and lime juices!

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Ingredient Insight
-Although spaghetti squash is considered a winter squash, it contains only half as many carbohydrates as its counterparts.

1 cup of cooked spaghetti squash = 7g carbohydrates (1/2 exchange)
1 cup of cooked acorn squash = 15-20g carbohydrate (1 exchange)

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