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In recent years, spaghetti squash has earned its place as a beloved alternative to traditional pasta, captivating health enthusiasts and home cooks alike. This vibrant vegetable, with its unique ability to transform into noodle-like strands when cooked, offers a myriad of culinary possibilities. One of the most delightful ways to enjoy spaghetti squash is by pairing it with a creamy spinach pesto, creating a dish that is not only rich in flavor but also packed with nutrients.

Creamy Spinach Pesto Spaghetti Squash

Discover the delightful world of creamy spinach pesto spaghetti squash, a healthy alternative that satisfies pasta cravings without the guilt. This recipe combines roasted spaghetti squash with a luscious spinach and basil pesto, rich in flavor and nutrients. Packed with vitamins and low in calories, it's the perfect dish for health enthusiasts and comfort food lovers alike. Elevate your meals with this vibrant, nutritious option that’s easy to make and customize for any occasion!
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Ingredients
  

1 medium spaghetti squash

2 cups fresh spinach leaves, tightly packed

1/2 cup fresh basil leaves

1/4 cup walnuts or pine nuts

1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 cloves garlic, minced

1/4 cup extra virgin olive oil

1/2 teaspoon sea salt (adjust to taste)

1/4 teaspoon freshly ground black pepper

1/2 cup heavy cream (or coconut cream for a vegan alternative)

Zest of 1 lemon

Juice of 1 lemon

Instructions
 

Prepare the Spaghetti Squash:

    - Preheat your oven to 400°F (200°C).

      - Carefully halve the spaghetti squash lengthwise and scoop out the seeds using a spoon. Lightly drizzle the inside with olive oil, then sprinkle salt and pepper evenly over the surface.

        - Position the squash cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 40-45 minutes, or until the flesh is tender. To check, insert a fork; it should easily shred into strands. Once done, remove from the oven and let cool slightly.

          Make the Spinach Pesto:

            - In a food processor, add the fresh spinach, basil leaves, walnuts (or pine nuts), grated Parmesan cheese, minced garlic, olive oil, salt, and black pepper.

              - Process the mixture until it reaches a smooth and creamy consistency. Stop occasionally to scrape down the sides of the bowl. If the pesto is too thick, add a drizzle of olive oil until the desired texture is achieved.

                Combine the Sauce:

                  - In a large saucepan over low heat, combine the spinach pesto and heavy cream (or coconut cream). Gently stir for 3-5 minutes, allowing the sauce to warm and meld together.

                    - Add the lemon zest and juice, stirring to incorporate these bright flavors into the sauce completely.

                      Assemble the Dish:

                        - When the spaghetti squash is cool enough to handle, use a fork to scrape out the flesh into long strands and transfer them to a large serving bowl.

                          - Pour the creamy spinach pesto sauce over the spaghetti squash strands. Toss gently but thoroughly to ensure every strand is well-coated in the luscious sauce.

                            Serve:

                              - Dish out the creamy spinach pesto spaghetti squash into individual bowls. For an extra touch, sprinkle with additional Parmesan cheese, toasted walnuts, or a few fresh basil leaves. Enjoy this delightful and healthy meal!

                                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4