Spaghetti Squash with Homemade Basil Pesto

Hi Friends!

Phew. Since starting school I feel like I have been all over the place. Working, driving back and forth from home to class each week, studying, and training for my third half marathon which is only a week away now! My cat, Pyro can sum up how I’ve been feeling lately:

Pyro

I am also loving the start of fall here in Northern Cali. The leaves are changing colors, the air is crisp, and I’m starting to crave everything and anything pumpkin. I’m not a super crafty person so I’m pretty proud of my latest accomplishment, a fall-themed wreath! I simply bought a plain wreath and hot glue-gunned on some pretty orange and yellow flowers and leaves:

IMG_4414

I thought I’d post a simple recipe this week for homemade basil pesto. I make this yummy sauce often and is definitely a family favorite. We love it on pasta, veggies, quinoa salad, and in tortellini soup. This week I made it with my sister and we used a farm-fresh spaghetti squash as our excuse to eat lots of the pesto. Enjoy! 🙂

Spaghetti Squash with Homemade Pesto

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Ingredients:
1 medium spaghetti squash
1  large bunch fresh basil
1/4 c good quality olive oil
1/3 c raw or toasted pine nuts
3 cloves garlic
parmesan cheese or nutritional yeast (dairy-free/vegan), to taste
sea salt & pepper, to taste

Instructions:

Preheat oven to 400°

Split spaghetti squash in half lengthwise. Be careful not to take off a finger in the process, winter squash are dangerous but delicious!

Place each half cut side down in a baking dish with about an inch of water. Bake for 30 minutes.

While the squash is baking make your pesto sauce.

Using a blender or food processor blend all of the ingredients together, adding a little water if needed to blend smooth.

When the squash is done baking let it cool for a few minutes. When cool enough to handle take a fork and scrape the squash out of each half. Voila, spaghetti de squash.

Top with pesto sauce and maybe a bit more parmesan cheese. We had our squash with a salad of spinach, pumpkin seeds, pomegranate arils, and a homemade orange champagne vinaigrette. Yum!

Health Benefits*:

Winter Squash- Great source of carotenes, vitamins C, B1, and B6, niacin, folic acid, pantothenic acid, potassium, and dietary fiber. The darker varieties of squash contain higher levels of carotenes, which are full of antioxidants and boost the immune system.

Basil- Aids digestion, helps with headaches, and helps with both kidney and circulation problems.

Olive Oil- Good source of healthy monounsaturated fatty acids, specifically oleic acid, also contains vitamin E.

Pine Nuts- Contain potassium, magnesium, monounsaturated fat, and helps to lower blood pressure and improves circulation.

Garlic- Source of phosphorous, calcium, potassium, iron, copper, manganese, selenium, and vitamins C and B6. Garlic is a highly medicinal food and is very useful for detoxification and enhancing the immune system.

*Source: Murray, M. (2005). The Encyclopedia of Healing Foods. New York: Atria Books

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3 thoughts on “Spaghetti Squash with Homemade Basil Pesto

  1. Love your blog you little blonde bombshell! So excited for you and and inspired by seeing you follow your dreams. I’m adding basil pesto to the dinner rotation this week…I’ll let you know if it’s kid friendly. 🙂

  2. Pingback: Curried Spaghetti Squash | Spiritual Foodie

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