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Creamy Pesto Spaghetti Squash

Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Dish
Servings: 2 servings
Author: Heather Nicholds

Ingredients

  • 1/2 spaghetti squash, cooked
  • 1/2 bell pepper, chopped
  • 1 cup cherry tomatoes, halved
  • 2 Tbsp fresh parsley, chopped
  • 1 Tbsp green onion, chopped

Pesto Ingredients

  • 1-2 clove fresh garlic
  • 1/2 cup pine nuts, or pumpkin seeds or walnuts
  • 1/2 avocado
  • 1 cup fresh basil
  • 2 Tbsp nutritional yeast, optional
  • pinch sea salt, to taste

Instructions

  • Steam, boil or bake the spaghetti squash until it separated into strands. Have half the squash tonight and set the rest aside for another meal.
  • Make the pesto by putting everything in a food processor or blender, and puree until smooth, pushing down the sides when needed.
  • Toss the spaghetti squash with the pesto to thoroughly coat. Serve topped with the chopped vegetables.

Notes

If you can’t find or don’t like spaghetti squash, you can easily make this with brown rice noodles instead, or another whole grain noodle.
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Nutrition

Calories: 478kcal | Carbohydrates: 36g | Protein: 13g | Fat: 36g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 13g | Sodium: 541mg | Potassium: 1214mg | Fiber: 12g | Sugar: 13g | Vitamin A: 6100IU | Vitamin C: 261.5mg | Calcium: 130mg | Iron: 5.9mg