Adventures in Healthier Eating with 2 Kids and a Picky Husband

Spaghetti Squash With Parsley Pesto

5 WWPP Posted by 1 year ago 4 Comments

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

See other recipes using: garlic, olive oil, parsley, pine nuts, sesame oil, spaghetti squash


Discussion

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Discussion

There are 4 comments so far. Join in on the conversation.

    Dana

    January 11, 2014

    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. Reply

      Paula

      January 13, 2014

      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.

    roni

    January 12, 2014

    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, http://www.paulastephenswellness.com/520/, 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 :) Reply

    keisha

    January 13, 2014

    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! Reply