This healthy take on spaghetti uses squash in place of pasta and nut parmesan in place of cheese, resulting in a clot-busting anti-inflammatory meal your whole family will love.


Roasted Spaghetti Squash with
Pesto and Nut Parmesan “Cheese” (V)(P)

Ingredients

  • 1 spaghetti squash

  • 1 teaspoon EVOO

  • Sea salt and pepper, freshly ground
  • Pesto
  • ½ cup walnuts
  • 2 cups basil
  • 1-2 tablespoon EVOO
  • 3 cloves of garlic
  • 2 tablespoon water
  • 2 tablespoon nutritional yeast
  • ¼ teaspoon sea salt or to taste
  • Toppings
  • Parsley 
Pumpkin seeds

  • Nut parmesan "cheese"

Instructions

  1. Preheat the oven to 375°F. If your squash is quite large, start by slicing off the stem. This makes it easier to slice through and also gives you a flat base to work with. You can do this on a cutting board or an old tea towel. Place squash at end down. With a chef’s knife, slice down the middle lengthwise. With a metal ice cream scoop or spoon, scoop out the seeds and guts. Brush halves with a small amount of olive oil (1⁄2 teaspoon oil on each). Sprinkle with sea salt and freshly ground black pepper. Place on a baking sheet lined with parchment paper, cut side down. Roast for around 35 to 45 minutes. The outer yellow skin will deepen in color.
  2. Make the pesto: Place the walnuts in the processor first and pulse them to a course meal (you don’t want to turn it into a powder). Then add all the other ingredients into the food processor and pulse a few times to combine.
  3. Remove the squash from oven and flip each half. Use a fork to see if the strands easily come off. When ready, cool for about 5 to 10 minutes and then use the fork to scrape the squash so that if forms spaghetti-like strands. Place the pesto in a pan to warm up. Then add the squash strands and combine. Serve immediately.
  4. Garnish with parsley, pumpkin seeds, and nut parmesan cheese.
http://teamsherzai.com/roasted-spaghetti-squash-with%e2%80%a8pesto-and-nut-parmesan-cheese-vp/

Mind Kind recipes are developed by Dr. Ayesha Sherzai, a practicing neurologist with a culinary and nutrition background. Each recipe is crafted to provide optimum taste, convenience, and health benefits.

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