Eating all the pesto I can while my herb garden is still going strong. Roasted garlic is the real king here, perfectly buttery and sweet. This meal is the perfect slow transition into fall – nice summer herbs with a beautiful fall squash.
If you try this recipe, let me know what you think by commenting below, or tagging me in your photos on Instagram, @namasteandchow!
Pesto Spaghetti Squash
1 spaghetti squash
1 T olive oil
salt
red pepper flakes (optional)
For the Pesto
3 cloves roasted garlic (or one raw)*
2 c basil
1/4 c raw cashews
1 T nutritional yeast
3 T olive oil
1 T lemon juice
salt
pepper
Method
1. Preheat your oven to 415 degrees.
2. Make an initial cut length-wise in half of the spaghetti squash.
3. Microwave the squash for 5 minutes. Let the squash cool enough to handle, then finish cutting the rest of the way through in half.
4. Scrape out the extra pulp and seeds from the middle of the squash and discard.
5. Line a baking sheet with parchment paper. Rub 1/2 tablespoon olive oil on each side of the spaghetti squash and sprinkle with salt. Place the squash halves cut-side down. Bake for 40 minutes.
6. Make the pesto. Add basil, cashews, garlic, nutritional yeast, olive oil, and lemon juice to a food processor. Season generously with a few shakes of salt and a little pepper. Pulse until well combined and mostly smooth, scraping down the sides as necessary. Taste and add more salt if necessary.
7. Once your squash has cooled enough to handle, use two forks to shred the insides into “noodles”. Place in a large bowl and mix with the pesto. Serve in the squash shell if desired, and top with any extra pesto or red pepper flakes. Enjoy!
Notes:
*To roast garlic, preheat oven to 415. Cut the top off a head of garlic and add a little olive oil. Wrap loosely in foil and roast for 20-25 minutes, until the cloves are soft and lightly browned.