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
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.
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