23 Mar No Comments admin Dinner , ,
Spaghetti Squash w Roasted Brussel Sprouts & Pesto
Serves 6
This is a wonderful alternative to traditional pasta dishes. The squash is just as filling, if not more, compared to flour pasta.
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Prep Time
20 min
Cook Time
50 min
Prep Time
20 min
Cook Time
50 min
Spaghetti Squash
  1. 1 Spaghetti Squash
  2. 18-20 Brussel Sprouts washed and cut into quarters or halves depending on size
  3. 1TBS Extra Virgin Olive Oil (EVOO)
  4. Salt and Pepper to taste
  5. 1 oz raw pine nuts or walnuts
Homemade Pesto Sauce Pesto Sauce
  1. 2 cups Fresh Basil
  2. 1 cup Extra Virgin Olive Oil
  3. 1 cup Raw Walnuts or Pistachios soaked (will blend better and digested easier)
  4. 6 Cloves Roasted Garlic (you can use raw, but only about 3 as raw has more bite)
  5. 1 tsp Sea Salt
  6. (Makes about 2 cups)
Spaghetti Squash
  1. Set oven to 375 degrees (I always use convection as it cooks 5-10 minutes faster)
  2. Poke holes all over the squash to release pressure while it’s cooking
  3. (I use my meat thermometer)
  4. While waiting for the oven to preheat wash and cut your brussel sprouts, put into a glass-baking dish, drizzle with olive oil and season with salt and pepper. Set aside to put into the oven the last 15-20 minutes the squash is in
  5. Place the squash in a glass-baking dish and slide it into the oven for 50-60 minutes flip over half way thru cooking
  6. While squash and brussel sprouts are cooking make your pesto sauce (see below) Once the squash is cooked slice it in half length-wise and let it sit until cool enough to handle.
  7. Using a fork remove the pumpkin like strings and seeds from the middle and throw away, with the same fork pull out all the spaghetti-like strands from the skin and place in a large bowl.
  8. Dish the spaghetti squash in individual bowls, top with brussel sprouts, pesto sauce and pine nuts or walnuts. Serve warm.
Pesto Sauce
  1. I suggest you use your blender to make this quick and easy. Add the Olive Oil then the Basil, Garlic and Salt. Blend until you get a sauce like consistency. Finally, add the nuts and continue to blend until mixed well. Pesto will keep in the refrigerator for up to 14 days. It freezes well too.
Notes
  1. If you have left over chicken or ground turkey it is a great add in.
Kim Kane - Health Coach http://workshop.wellnessenlightenment.com/