Jun 26, 2014
Creamy Pesto Spaghetti Squash. Vegan and Oil-free!
I already have too much basil in my garden! How can this be? It’s only June. Well, I’m not complaining, trust me. I’m just trying to keep up with it all. So what’s the best thing to do with basil? Pesto, of course! This pesto sauce also uses spinach and pine nuts so it’s packed with nutrients and is the perfect compliment to spaghetti squash, making a wonderfully light, summertime meal.
- 1 medium-sized spaghetti squash
- 2 cups lightly-packed, fresh baby spinach
- 1 cup lightly-packed basil
- 2 cloves garlic
- ⅓ cup raw pine nuts
- ⅓ cup unsweetened, plant-based milk
- ¼ cup nutritional yeast
- handful of pine nuts and raw pumpkin seeds for garnish
- Place all pesto ingredients in a food processor and process until you reach the texture you prefer. Less processing for a chunkier sauce and more for a creamier one.
- To cook the squash, cut in half lengthways and scoop out the seeds.
- Place face down in a baking dish with a little water.
- Bake at 400° F for about 30 minutes until a fork pierces the skin easily.
- Let cool until it can safely be handled.
- Using a fork, rake out the spaghetti squash and top with the pesto.
- Garnish with a few extra pine nuts and pumpkin seeds (optional).