Healthy Living Awaits- Real Health. Real Food. Real Living

Spaghetti Squash w/ Spinach Walnut Pesto Sauce

Click here for the pesto recipe

I don’t think I need to say anything more than the title. It just sounds delicious! It’s really good! Let’s get to the recipe.

Preheat oven to 400 degrees. Cut spaghetti squash in half, wrap it in tin foil and place it in the oven for 60 minutes. In the mean time, make the pesto sauce. Once the squash is soft, remove it from the oven and, with a fork, scrape out the squash. Add some of the pesto and cheese, and stir all together. 

Note- Instead of pasta water, I used 1/2-1 cup of regular filtered water. For the cheese, I used fresh parmesan cheese. 

I toasted my own walnuts, but you could be pre-toasted walnuts if you prefer. If you’d like to toast your own, just put them in the oven at 400 for only 5-8 minutes. They don’t take long at all. Make sure you keep checking on them, because they burn very easily. IMG_1965

Toasted walnuts
IMG_1966

Add all ingredients for the pesto into a blender/vitamix. IMG_1968

BlendIMG_1970

Scoop out spaghetti squashIMG_1971

Add some pesto and cheese, and stir together. IMG_1972Enjoy!IMG_1973

 

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This entry was published on February 19, 2013 at 8:34 PM. It’s filed under GAPS, Recipes and tagged , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

3 thoughts on “Spaghetti Squash w/ Spinach Walnut Pesto Sauce

  1. I happen to have a spaghetti squash on my counter and have been trying to decide what to do with it. This recipe sounds delicious! I’m out of walnuts, so will probably use pine nuts instead. Thanks for sharing this!

    I’d love if you’d come join my How To Tuesday link party, too.
    http://housewifehowtos.com/link-party-2/how-to-tuesday-link-party-9/

  2. Pingback: Roasted Eggplant w/ Pesto (vegan) | Healthy Living Awaits- Real Health. Real Food. Real Living

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