Spaghetti Squash – everyone’s favorite non-noodle. Well, maybe after zoodles. People really LOVE those. But it’s a close second, for sure.
Spaghetti squash makes me happy for a few reasons.
1. it adds a little dose of nutrition to your day
2. you can cover it in ANY sauce you want (and I <3 sauces)
3. it comes in its own bowl (read: 1 less dish to wash)
This time around I decided to go with kale and walnut pesto. I’ve never strayed from traditional pesto because I really just love it oh so much. But hey… new year, new me I guess. Let’s go crazy in 2017!
The pesto came out really nice – light and slightly nutty. Not overly “green” tasting. Plus I ended up with a bunch extra so I froze it in ice cube trays for quick, easy use in the future.
And as soon as I get on my school grind again, I’ll be glad I did. Last semester was NUTSO (no nut pun intended… sort of..) and I had little time to eat, let alone eat the best things for me.
So, this semester (and for the new year, I suppose) I’m trying to stay ahead of the game and have things prepped and ready more often. This includes roasting things like squash – or sweet potatoes or beets – ahead of time.
The spaghetti squash is done when you press the outer skin and it gives a bit. Over roasting this squash, according to my chef boyfriend, leads to yucky, soggy squash. And nooo one wants that. So I kept a (halfway) vigilant eye on it while I played with my kale.
I’m realizing a sad truth about myself…
I don’t super love kale.
There, I said it.
Don’t get me wrong, I love the wallop of nutrition it provides. But I don’t love the texture of it so I tend to throw it in smoothies or make kale chips. Or pesto, now. I know there are different types of kale and maybe I should try one that’s less… rigid, pointy? So, if anyone could point me in the direction of a more approachable kale, it would be much appreciated.
As for squash that doubles as spaghetti, I’m a fan. It’s versatile and nutritious, so what’s not to love??
Nutritional Super Powers:
Spaghetti Squash – Vitamins C & B6, Potassium, Manganese, Beta-carotene
Kale – Vitamins A, C & K, Calcium, Copper, Manganese
Walnuts – Omega-3’s, Polyunsaturated Fats
- 1 spaghetti squash
- 2 cloves of garlic
- ½ c. walnuts
- 1 c. kale
- ¼ c. parmesan grated, plus more for garnish
- ⅓ c. olive oil, plus more as needed
- Salt & pepper, to taste
- Preheat oven to 375F.
- Carefully cut spaghetti squash in half and scoop out the seeds. Rub flesh with olive oil and season with salt & pepper.
- Place cut-side down on a baking sheet and roast for about 35-40min.
- In the meantime, make the pesto: combine garlic, walnuts, kale and parmesan in a blender or food processor. Blend until smooth, slowly adding olive oil in a steady stream. Add as much olive oil as needed to achieve desired consistency - mine needed roughly ⅓ cup. Season with salt and pepper and set aside.
- Remove squash from the oven. When cool enough to handle, use a fork to scrape at the flesh to form "spaghetti" strings.
- Transfer to a bowl or leave right in the skin and mix spaghetti with desired amount of pesto and grate fresh parmesan over top.