This super light and bright dish is a perfect way to welcome in the Spring! Spaghetti squash is low in carbs, high in fiber and packed with plant base nutrients. It's a great alternative to starchy based meals like pasta or rice and can be dressed up with creamy sauces like basil pesto or cashew cream. If you want an extra veggie kick, you can add a handful of kale to your pesto sauce before you blend!
Spaghetti Squash with Basil Pesto & Crispy Kallettesby Sarah Farsh March 25, 2016
- 1 large spaghetti squash, cut in half vertically with seeds scooped out
- sprinkle garlic powder
- sprinkle onion powder
- 1/4 cup raw almonds, soaked in water for 30min
- 2 cups fresh basil
- 2-3 cloves fresh garlic
- Juice of 1/2 lemon
- 3 sun-dried tomatoes
- 1/4 cup veggie broth
- 3 tbsp nutritional yeast
- salt/pepper to taste
- 1 bag Kallettes (or brussels sprouts or veg of choice)
- 1 oz pack, Ziggy Marley Lemon Ginger Coconut Oil
- 1 tbsp coconut oil
- 1 tsp roasted pine nuts, optional
Preheat oven to 400 degrees. Prepare 2 cookie sheets - non-stick or spray with coconut oil. Rub a little bit of the Ziggy Marley Lemon Ginger Coconut Oil onto the insides of the squash, you can leave a few pieces of coconut oil in the squash for baking. Sprinkle garlic and onion powder to the insides of the squash, then place squash face down onto one cookie sheet. Bake for 45 minutes. On the second baking sheet, roast your Kallettes or veg of choice with salt/pepper to taste and a little coconut oil.
Meanwhile, in VitaMix or food processor, combine almonds, basil, garlic cloves, lemon juice, sun-dried tomatoes, veggie broth and nutritional yeast together and pulse until sauce is to consistency of your liking. You can add some kale to this mixture for extra veggie kick.
Once the squash is baked, scoop out the squash meet with a fork. It will easily pull out resembling spaghetti. Plate your squash, poor pesto on top, add roasted kallettes or veg of choice and garnish with roasted pine nuts.