Spaghetti Squash with Garlicky Kale Pesto and Sun-Dried Tomatoes

This week’s recipe is brought to you by Oh My Veggies. It’s a wonderful site dedicated to vegetarian and vegan recipes! We hope you love their Spaghetti Squash recipe!

Read on to see their original recipe post!

spaghetti_squash_with_garlicky_kale_pesto_and_sun_dried_tomatoes

Photo courtesy of Oh My Veggies

Spaghetti Squash with Garlicky Kale Pesto and Sun-Dried Tomatoes

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 4 servings

Spaghetti Squash with Garlicky Kale Pesto and Sun-Dried Tomatoes

Roasted spaghetti squash tossed with a garlicky kale pesto and topped with sun-dried tomatoes and toasted walnuts.

Ingredients

  • 1 extra-large spaghetti squash, seeded and halved
  • Oil mister or cooking spray
  • 1 1/2 cups packed torn kale leaves
  • 1/2 cup raw walnut pieces, divided
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • 1/3 cup chopped sun-dried tomatoes

Instructions

Photo Courtesy of Oh My Veggies.

Photo Courtesy of Oh My Veggies.

  1. Preheat oven to 400ºF.
  2. Place the spaghetti squash halves cut-side-up on a baking sheet and spray the tops with oil. Bake until tender and just beginning to brown on the edges, about 40 minutes. Allow the squash to cool slightly; if liquid has collected in the centers, drain it off, then scrape out the insides with a fork and separate it into spaghetti strands.
  3. While the squash is baking, combine the kale, 1/4 cup walnuts, cheese, olive oil, lemon juice, and garlic cloves in your food processor. Process until smooth. Season to taste with salt and pepper.
  4. Toast the remaining walnuts and set aside.
  5. Toss the spaghetti squash with the pesto in a large bowl. Divide onto 4 plates and top each with the toasted walnuts and sun-dried tomatoes.

Notes

The squash I used was 5 pounds. If you can’t find one that big, you could buy two or three smaller ones, but note that they may need less time in the oven.

Note from Chef Dawn: For a complete Phase 1 meal, serve with your favorite protein. For dessert, include fruit and a small dollop of cream or coconut milk!

  • Bidadari123

    This is delicious and very timely as I picked up a spaghetti squash in the supermarket the other day and thought “What can I do with this?” I have 2 questions: 1. are beetroots out all together or can I have them occasionally as we enjoy them grated raw into salads and I have a great Indian recipe for just cooked grated beetroot. I have some lentil flour can I substitute that for besan (chick pea flour). Thanks for the great recipes.

    • drdavidludwig

      You’re welcome. Beets are fine to use for Phase 2 and lentil flour can be substituted for chickpea flour in any phase 🙂
      — Chef Dawn