- Preparation time
- 15 mins
- Cooking time
- 50 mins
- 4 people
- Meal course
- Vegan Main Course
- Posted by
- Posted on
- March 29, 2016
- 1 whole
- spaghetti squash
Roasting spaghetti squash yields golden strands of spaghetti-like “pasta” with a slightly crunchy texture and mildly sweet flavor. Next time you stroll through the produce aisle, give this squash a second chance. It’s a low-calorie alternative to traditional pasta. The trick to preparing spaghetti squash is to not overcook it; otherwise, the strands become mushy and won’t separate. In this recipe, spaghetti squash becomes the perfect foil for the intensely flavored sage and toasted walnut pesto. Use fresh sage for best results and toast the walnuts. Don’t skip that step.
- Prepare the following ingredients:
1 medium size spaghetti squash, 2-3 pounds
Olive oil cooking spray
1/3 cup chopped walnuts
1/4 cup roasted walnut oil or olive oil
1/4 cup water
1 cup fresh organic spinach, rinsed and spun dry
10-12 fresh sage leaves, rinsed and dried
2-3 garlic cloves, peeled
1/2 tsp. sea salt
1/4 teaspoon ground black pepper
Garnish: toasted walnuts
- Set oven temperature to 350 degrees. Scrub the squash with soap and water. To make the squash easier to cut, pierce the skin with a pairing knife and microwave for 2 minutes turning over after 1 minute. Cut the squash in half across the waist, the shortest part, to yield the longest “spaghetti” strands.
- While the squash is baking, toast the walnuts in a skillet over medium-high heat stirring until lightly browned being careful that they do not burn. Make extra for garnish. Pour the walnut oil and water into the cup of a high-speed blender. Add the walnuts, spinach, sage, garlic, salt, and pepper. Blend until smooth adding more water if needed to blend thoroughly.
- When the squash is ready, remove from the oven. Allow to cool enough to handle and scoop out the “spaghetti” with a fork. To make this process easier, slice off the stem end and bottom of the squash. Using kitchen shears, cut from the center to the ends so that the squash can be opened and flattened. Scoop out the pulp with a fork.
- Transfer to a serving dish. Season with salt and pepper, top with pesto, and garnish with walnuts.