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  • Spaghetti Squash With Pesto Sauce

    1 vote
    Spaghetti Squash With Pesto Sauce
    Servings: 5
    by Unknown Chef
    41 recipes
    >
    There we were, my Babe and me, Friday night, eatin’ dinner and planning meals for the next week. I was in a meal planning rut and asked her to take the lead. Right off the bat, spaghetti squash. I couldn't remember the last time I made that dish. We were on our way. The dish is easy to prepare and you can be creative with the pesto sauce. The last couple of times I made the dish I roasted cherry tomatoes and mixed with sardines to make the sauce. So, I was excited she suggested pesto sauce. I searched several sites dedicated to vegan meals and combined the best of the pesto ingredients for our meal. Heads up, those sites show vegan cheese but I switched out for Parmesan. Next time, I'll make the dish with Jalapeño, roasted Hatch Green Chili, Pinto Beans and Picante Sauce (Pace’s) to give the dish a southwestern taste and title it differently.

    Ingredients

    • 1 spaghetti squash, seeded and halved then coat the cut sides with a couple dabs of extra virgin olive oil. I bought a three pound squash. Yielded enough for left-overs and a lunch or two.
    • 1 cup dried Navy or Cannellini Beans - soak overnight and cook for 5.5 to 6 hours (low temp.) in a mini slow cooker.
    • Couple hand full of chopped multi color kale leaves (stems included) too). About two cups.
    • 1/2 cup raw walnut pieces.
    • 1/4 cup shredded Parmesan cheese 1/4 cup extra-virgin olive oil
    • 1 tablespoon fresh lemon juice. Add additional EVOO if you like your Pesto oilier.
    • 3 medium size garlic cloves, squeezed
    • 1/2 tsp salt
    • 1/2 tsp Red Pepper Flakes
    • 1/3 cup chopped sun-dried tomatoes

    Directions

    1. Preheat oven to 400 degrees
    2. Place the spaghetti squash cut side up on a cookie sheet baking sheet and brush dabs of oil on the cut edges.
    3. Bake until fork tender, about 30 to 40 minutes. I don't remember exactly so watch closely.
    4. Using a big tong, hold the roasted squash and scrape out the insides with a fork and the meat will become spaghetti strands.
    5. While the squash is baking, load up the food processor with kale, walnuts, cheese, olive oil, lemon juice, salt and red pepper flakes. Then squeeze the garlic cloves into the mix. Process until smooth.
    6. Transfer the spaghetti squash, beans and pesto into a large bowl. Mix well then plate.
    7. Mangia.

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