Spaghetti Squash With Parsley Pesto

http://greenlitebites.com/2014/01/10/spaghetti-squash-with-parsley-pesto/
Spaghetti Squash with Parsley Pesto - done.

If you haven’t hopped on the spaghetti squash bandwagon you are totally missing out!

Every time I cook one I wonder why I’m not eating more of it. It’s such a fun squash and so versatile — click here to see all the ways I’ve used it. 

Today, inspired by a bunch of fresh parsley, I Googled and found this. Then I went on a pantry hunt.

Spaghetti Squash with Parsley Pesto

Missing from Photo: Soy Sauce

I, of course didn’t follow the recipe. I just needed the idea. Off I went.

Honestly, the result was AMAZING! So flavorful and just a great way to spice up a bowl of spaghetti squash. I ate it at room temperature and I swear it got better with each bite. The Husband thought I was nuts when I blurted out, “MAN, this is GOOD!”

Spaghetti Squash with Parsley PestoHe’ll never understand.

Anyway, here’s what I did…

  • 3 gloves of garlic (may want to reduce if you are sensitive)
  • 20g of fresh parsley
  • 1 tsp sesame oil
  • 2 tsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp soy sauce
  •  2 tablespoons (15g) pine nuts
  • About 400g of cooked spaghetti squash

Put the garlic, parsley, oils, lemon juice, and soy sauce in a small food processor.

Heat a non-stick skillet over medium heat and toast the pine nuts.

They only take a few moments before they start to brown.

Spaghetti Squash with Parsley Pesto - The Pine Nuts

Add the toasted pine nuts to the processor.

Spaghetti Squash with Parsley Pesto - before

Pulse until everything is well combined.

Spaghetti Squash with Parsley Pesto - after

Note: I used my smoothie cup on the Ninja.

It may not look that impressive but boy did it smell good!

Spaghetti Squash with Parsley Pesto - The Pesto

That’s the entire batch of pesto and it’s good for two servings of spaghetti squash. I split it in half (just about 50g) and added it to 200g of squash.

Spaghetti Squash with Parsley Pesto - almost done.

Mix together and eat with chopsticks if you have them.

Spaghetti Squash with Parsley Pesto - done.

So fun!

I put the other half of the pesto in the fridge for tomorrow. I’m totally eating this again!

Approx Nutritional Information per serving
Servings Amt per Serving
2 50g of Pesto over 200g of Squash
Calories Fat Fiber WWPs
185 11g 4g old: 4 new: 5
Sugar Sat Fat Carbs Protein
8g 2g 19g 6g
4 comments »»
Posted in: 4 WWP, 5 WWPP, Dinner Ideas, Lunch Ideas, Side Dish Ideas, Vegetarian Ideas
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3 Comments and 1 Replies

  1. Dana

    How does using the ninja smoothie cup compare with using a magic bullet? I have a ninja and a magic bullet, but haven’t invested in the smoothie cup for the ninja since I would have to order it.

    1. roni

      I actually like the Bullet better for jobs like this but after a good 7 years mine finally bit the bullet (pun intended) – The smoothie attachment for the ninja is fun though, and I probably use it more than the actual blender cup.

  2. Paula

    Roni,
    This is so great – I LOVE spaghetti squash but have fallen into a rut about how I fix it. I posted a blog about my favorite version, link to paulastephenswellness.com, then have just gotten lazy and stuck with this version. Yours has inspired me to try something new! Thanks!
    p.s. LOVE Pine Nuts – I toast a big batch and toss them in salads too :)

  3. keisha

    I was advised by a friend to visit your site because I was frustrated about trying to halve a spaghetti squash today. Going to follow your instructions for roasting it whole… fingers crossed it turns out well for me too! I might have to divert from my original plan and make one of your spaghetti squash recipes when it’s finished baking!

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