Creamy Spinach Pesto Spaghetti Squash -

In recent years, spaghetti squash has captured the attention of health-conscious eaters and culinary enthusiasts alike, emerging as a popular alternative to traditional pasta. This unique vegetable not only offers a gluten-free option but also provides a delightful texture and flavor that can easily adapt to various recipes. With its ability to mimic the strands of pasta when cooked, spaghetti squash serves as a versatile canvas for countless dishes. In this article, we will explore a delectable recipe for Creamy Spinach Pesto Spaghetti Squash, a dish that harmoniously blends the natural sweetness of roasted spaghetti squash with a rich and creamy spinach pesto. This recipe is not only visually appealing but also packed with flavor and nutrition, making it a perfect choice for any meal.

Creamy Spinach Pesto Spaghetti Squash

Discover the delicious world of spaghetti squash with this Creamy Spinach Pesto Spaghetti Squash recipe. A nutritious alternative to traditional pasta, spaghetti squash is low in calories and rich in essential vitamins. This dish combines the natural sweetness of roasted squash with a rich, creamy spinach pesto made from fresh greens and pine nuts. Perfect for a quick weeknight dinner or an impressive gathering, enjoy a meal that's both satisfying and healthy!

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Ingredients

For the Spaghetti Squash:

1 medium spaghetti squash

2 tablespoons olive oil

Salt and pepper, to taste

For the Creamy Spinach Pesto:

2 cups fresh spinach leaves

1/2 cup fresh basil leaves

1/4 cup pine nuts (toasted for extra flavor)

1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)

2 cloves garlic, minced

1/2 cup Greek yogurt or coconut cream

2 tablespoons lemon juice

Salt and pepper, to taste

2 tablespoons olive oil

For Serving:

Extra grated Parmesan cheese (or nutritional yeast)

Toasted pine nuts (optional)

Fresh basil leaves, for garnish

Instructions

Prepare the Spaghetti Squash:

- Preheat your oven to 400°F (200°C).

- Cut the spaghetti squash in half lengthwise and scoop out the seeds.

- Brush the inside with olive oil, and season with salt and pepper.

- Place the halves cut-side down on a baking sheet. Roast for 40-45 minutes until the flesh is tender and easily shredded with a fork.

Make the Creamy Spinach Pesto:

- While the squash is roasting, prepare the pesto. In a food processor, combine fresh spinach, basil, toasted pine nuts, Parmesan cheese, minced garlic, and lemon juice.

- Pulse until combined and smooth. Slowly drizzle in olive oil while the processor is running, until the mixture reaches your desired consistency.

- Stir in the Greek yogurt (or coconut cream) and season with salt and pepper to taste. Blend briefly until smooth and creamy.

Combine and Serve:

- Once the spaghetti squash is done roasting, use a fork to scrape the flesh into strands.

- In a large bowl, combine the spaghetti squash strands with the creamy spinach pesto, tossing gently to coat.

- Serve immediately, garnishing each plate with additional grated Parmesan cheese, toasted pine nuts, and fresh basil leaves.

Enjoy! Pair your creamy spinach pesto spaghetti squash with a light salad or garlic bread for a delightful meal.

Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings