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
cup fresh basil
cup fresh cilantro
cup pecans, walnuts or almonds
cloves fresh garlic or more I do about 6
to 1/2 cup good tasting extra virgin olive oil
salt, to taste
What You Do
- 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