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!
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!
-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)