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.
- 1 spaghetti squash
- 1 teaspoon EVOO
- Sea salt and pepper, freshly ground
- 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
- Parsley Pumpkin seeds
- Nut parmesan "cheese"
- 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.
- 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.
- 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.
- Garnish with parsley, pumpkin seeds, and nut parmesan cheese.