Kale Pesto Spaghetti Squash
I was reading somewhere the other day that spaghetti squash was THE vegetable of 2017, and I realized I have only one spaghetti squash recipe on P&H (Spaghetti Squash Pad Thai with Tofu—a veggie/Thai food lover’s dream!). Hopefully spaghetti squash is still popular in 2018?
I’ve been enjoying this versatile veggie since way back in college when I started cooking for myself my junior year, but I only got good at cooking it a couple of years ago. I used to make it in the microwave (the horror!) and it always ended up mushy and water-logged. The key, I’ve found, is roasting it until it’s tender but still slightly crunchy…well, that and letting go of the idea that it will taste exactly like spaghetti (because it won’t). But spaghetti squash is delicious in its own right, especially when you top it with a few dollops of homemade lemony walnut and kale pesto, chopped baby kale for extra greens power, sliced cherry tomatoes, fresh basil, more walnuts for crunch, and red pepper flakes for a little heat. It’s all about the toppings, after all.
Kale Pesto Spaghetti Squash
Kale Pesto Spaghetti Squash
Serves: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Spaghetti squash plus 5 minute vegan pesto made from kale and walnuts, with lots of lemon juice for brightness and nutritional yeast for a "cheesy" flavor.
Cuisine: Gluten Free, Vegan Servings: 4
Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes
Spaghetti squash plus 5 minute vegan pesto made from kale and walnuts, with lots of lemon juice for brightness and nutritional yeast for a "cheesy" flavor.
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Slice the spaghetti squash in half lengthwise and scrape out the seeds. Drizzle the cut side of each half with olive oil, then generously sprinkle with salt and pepper. Place cut side up on a baking sheet and roast until fork-tender, about 45 minutes. Once the squash is cool enough to handle, pour off any liquid that has accumulated and use a fork to scrape the spaghetti squash into strands. Transfer the strands to a large bowl and season with salt and pepper.
- To serve: Add the baby kale to the bowl of squash strands and toss gently, so that the heat from the squash lightly wilts the baby kale. Add a generous dollop of pesto (enough to coat the squash), sliced tomatoes, walnuts, and basil. Toss once more to combine, then divide into serving bowls. Serve with lemon wedges and a sprinkle of red pepper flakes, if you like.
Copyright © 2020 Amanda Maguire for Pickles & Honey
This is gorgeous, Amanda! I love all of the colors and imagine it tastes so fresh and vibrant. Pinned to make next week!
Thanks, Hannah! I needed a good dose of color since it’s so gloomy outside. 🙂
I made you pesto recipe last week and it was a big hit served with brown rice spaghetti. I’ll have to try it on spaghetti squash next!
Yay! I’m thrilled you enjoyed the pesto. P.S. Try it mixed into brown rice too—delicious!
Yum! This looks fantastic!
Thank you!
Beautiful photos, Amanda!! That walnut and kale pesto look fantastic 🙂
Thank you so much, Sarah! xo
This seems like a nice way to serve spaghetti squash! I actually do not like it- like at all XD But I get it from my share at my CSA, so I deal with it. (along with eating okra lol) But it is so hard to find recipes that aren’t just using the squash to sub spaghetti. I think I tried your pad thai (and liked it) so maybe I will try this out this summer as a little lunch bowl for myself.
lol re: okra. That’s DEFINITELY a love/hate vegetable. 😉
I love spaghetti squash, but I never know what to do with it other than drenching it in jarred marinara. 😉 Your pesto recipe is just what I need to get out of my rut! Thanks!
Happy to provide some spaghetti squash recipe inspo, Becca. 🙂