Spaghetti Squash and Vegan Pesto

Spaghetti Squash and Vegan Pesto

Spaghetti squash (SS) is an excellent substitution for pasta and the nutritional value is incomparable. SS is low on the glycemic index, which means it will not spike your blood sugars, but rather help stabilize it. SS is a great fiber food and also contains lots of vitamins! Excellent source of vitamin A, niacin, vitamin B6, potassium, manganese, and vitamin C.

What You Need

  • 1     spaghetti squash
  • 1/2     cup fresh basil
  • 1/2     cup fresh cilantro
  • 1/2     cup parsley
  • 1/2     cup mint
  • 1/2     cup pecans, walnuts or almonds
  • 2     cloves fresh garlic or more I do about 6
  • 1/4     to 1/2 cup good tasting extra virgin olive oil
  • Sea     salt, to taste

What You Do 

Spaghetti Squash

  • Slice the spaghetti squash in half length wise. and use a spoon to take out the     seeds. I like to sprinkle a little salt and pepper on the inside of the     squash. As well I rub fresh garlic over the flesh. Place on a baking sheet     face down and bakes for 30-40 minutes on 375- 400. You can also boil the  squash for 20 mins.
  • When the squash is finished, the skin will be very soft (a fork should be able to puncture the skin easily) Set aside to cool.
  • After the squash has cooled, take a fork and strike the squash from top to  bottom. 
  • The squash will fall very easily and will look like spaghetti, hence the name.


  • Combine the fresh herbs, garlic and nuts in a food processor until its a corse  meal. Slowly add the extra virgin olive oil in a steady drizzle as you     pulse the processor on and off. Process until it becomes a smooth, light  paste.
  • I like to leave my pesto in the fridge for an hour just so that all the flavours saturate.

Combining the S and the P

  • In  a frying pan add the squash and pour the pesto over top. Mixed together     until the squash is nicely coated. Feel free to add a protein of your     choice.

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