SPRING PEA & PESTO SPAGHETTI SQUASH



Are you ready for spring eats? Looking for something light, fresh, and delicious to make with all of the produce that is finally coming back into season? Then you need to check out this recipe! This is a super easy way to switch up your regular pasta routine and get in some extra veggies.



Spaghetti Squash is a low calorie veggie full of water that I love using as a vehicle for other flavors and ingredients. While it does not have much flavor on it's own it pairs wonderfully with pesto and other sauces. Since Spaghetti Squash is so low in calories you may need to eat a lot of it to keep you full. Ways to make it more satiating include, adding a source of protein (like peas or beans) or to increase the fiber by mixing in some whole wheat pasta. No matter which way you enjoy it, this is a great veggie to add to your diet.



For this recipe you will start by prepping the spaghetti squash.



Brushing on some oil (optional) and salt & pepper.



Toast some pine nuts, making sure not to burn them!

(& try not to eat them all)



You will make a small batch of pesto.



Slice your chard into ribbons.



Combine the tomatoes, peas, and chard for your filling.



Fluff up your squash.



Add your pesto, then your filling, enjoy!



 

SPRING PEA SPAGHETTI SQUASH RECIPE

Time: 10 minutes prep | 45 minutes cook

Yield: 4 servings


Ingredients:

For the spaghetti squash

1 medium spaghetti squash

2 tbsp of oil *optional

1/2 tsp salt

1/2 tsp of pepper

2 cups cherry tomatoes

3-4 rainbow chard leaves

1 cup green peas

2 tbsp toasted pine nuts

1/2 tsp garlic powder

1/2 tsp oregano

1/2 tsp Italian Seasoning

For the pesto

2 cups packed basil

2 tbsp toasted pine nuts

2 tbsp nutritional yeast

2 tbsp olive oil

3 tbsp water

1 large clove of garlic

1/2 tsp salt

1 tbsp lemon juice


Directions:

Preheat your oven to 400F. Wash and dry your squash, then cut in half lengthwise. Scoop out the insides, and brush the inside with 1 tbsp oil, salt and pepper. Place cut side down on a parchment lined baking sheet and poke a few holes in the top. Bake for 40-45 minutes or until inside is golden brown.


While squash is baking prepare the pesto and the filling.


Start by toasting the pine nuts for the squash and pesto (1/4 cup total) in a dry pan on medium to low heat. Toss constantly and be careful not to let them burn. They should be a light golden brown ~ about 5 minutes. Remove from the pan immediately so they don't continue cooking. Use half for the pesto and the remaining half for garnish.


To make the pesto combine all of the ingredients in a food processor and blend till smooth- 2 20-second pulses should get you the right consistency depending on your processor. If mixture is too thick, add another tbsp of water. Salt to taste.


For the filling add your tomatoes to a pan (I prefer a small cast iron skillet for this), coat with remaining 1 tbsp of olive oil and place in the oven (uncovered) with your spaghetti squash for 10-15 minutes or until they start to blister/ burst. Next remove the pan from the oven and place on the stove top on medium to low heat and add your sliced chard and peas. Stir till chard is wilted.


Once spaghetti squash is finished remove from over, flip it cut side up, and use a fork to fluff up the "spaghetti." Next split your pesto in half, adding half to each half of the squash and mixing till the spaghetti is well coated. Next add a large scoop of your tomato and collard mixture into each half.


Top with the remaining pine nuts and a drizzle of balsamic glaze.


Enjoy :)


 

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