Delicious & healthy pesto that can be paired with more veggies and chicken meatballs! Great for anyone avoiding lectins or is sensitive to the traditional tomato sauce.
Course Main Course
Prep Time 8 minutes
Cook Time 15 minutes
Servings 2-3
Author Colleen Clesen
Ingredients
Spaghetti
· 1 medium size spaghetti squash
· 1 TBS avocado or olive oil
· 1/4 tsp black pepper
· 1/4 tsp garlic salt
· 1/4 tsp salt
Pesto
· 6-8 walnuts
· 3 TBS pumpkin seeds
· 3 TBS almonds
· 2 heaping TBS nutritional yeast (chock full of b vitamins & folate)
· 1 cup of loosely packed basil leaves (or 1 store bought container 0.75 oz.)
· ½ cup spinach (adds greener color)
· 1 tsp salt
· 1 tsp pepper
· 2 cloves of raw garlic (or 1 tsp garlic powder)
· 3 TBS olive oil
· ½ lemon juiced
· Roughly ¼ cup of water (add more or less depending on desired texture)
Instructions
Spaghetti Squash
1. Cut the spaghetti squash in half and scoop out the seeds into the garbage.
2. There are several different ways to prepare your spaghetti squash. I will share 3 ways below:
o Microwave: Place spaghetti squash-cut side up- in the microwave and heat on high for 10 minutes. After ten minutes check to see if the squash’s skin is pliable, if not place in the microwave for a remaining 5 minutes or until tender.
o Pressure Cooker: Place spaghetti squash-cut side down- in the pressure cooker with ½-1 cup of water. Pressure cook on high for 12-15 minutes.
o Oven: Place spaghetti squash-cut side down- in a glass baking dish. Fill the dish with enough water to cover the bottom of the dish by ½ an inch. Just enough to steam the squash. Place in a 400-degree oven for 30-40 minutes.
3. Once your spaghetti squash is cooked let it cool for a few minutes and then take a fork to the inside of the squash and pull apart/scrape the squash “noodles” out and place into a bowl.
Pesto Sauce
1. Add all pesto ingredients into a blender. I usually just use my smoothie blender jar-it fits all of the ingredients.
2. Pulse the ingredients until blended or till your desired texture. The sauce can get thick, add more water or oil to thin out pesto.
3. Once pesto is done stir sauce into spaghetti squash and serve with steamed veggies or gluten free chicken meatballs!
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