- Calories 591
- Fat 42g
- Satfat 6g
- Unsatfat 33g
- Protein 12g
- Carbohydrate 52g
- Fiber 10g
- Sugars 17g
- Added sugars 0g
- Sodium 705mg
- Calcium 21% DV
- Potassium 17% DV
Spaghetti Squash With Spinach Pesto and Roasted Lemons
Caitlin Bensel
This pesto packs a flavorful punch—it’s perfect for adding bold flavor to low carb spaghetti squash.
Instead of roasting squash halves, we opted to slice the squash in rings; this yields longer, twirlable strands that mimic your favorite traditional pasta. Because the greens and herbs in the pesto are blanched first, you can make it a couple of days in advance and store it in the refrigerator. This dairy- and gluten- free vegan recipe is perfectly delicious as-is, but if you want to take it to the next level, a sprinkle of Parmesan cheese takes it over the top.
How to Make It
Step 1
Preheat oven to 375°F. Line a baking sheet with aluminum foil; coat with cooking spray. Cut ends off spaghetti squash; discard. Slice squash into 1 1/2-inch rings; scoop out and discard seeds and membranes. Cut lemon in half lengthwise. Squeeze juice from 1 lemon half to equal 1 tablespoon, and set aside. Cut remaining lemon half into 4 wedges. Arrange lemon wedges, squash rings, and shallot quarters on prepared baking sheet. Coat with cooking spray.
Step 2
Bake until squash is just tender, 40 to 45 minutes. Remove from oven, and set aside until cool enough to handle, about 5 minutes. Remove squash rings from baking sheet; set aside lemon wedges and shallot quarters until ready to serve. Scoop out spaghetti-like strands from inside of squash rings into a bowl using a spoon. (Discard remaining squash.) Stir 1/4 teaspoon of the salt into squash strands in bowl. Cover to keep warm, and set aside.
Step 3
Fill a bowl with ice water; place a colander inside bowl on top of ice. Fill a medium saucepan with water; bring to a boil over high. Add spinach, parsley, and 1 cup of the basil to saucepan; cook 30 seconds. Remove with a slotted spoon; place in colander submerged in ice water, and let stand 2 minutes. Drain and squeeze out excess water.
Step 4
Place cooked spinach mixture, oil, garlic, reserved lemon juice, 3 tablespoons of the pepitas, and remaining 1/4 teaspoon salt in a food processor; process until smooth, about 45 seconds.
Step 5
Add spinach pesto to squash strands; toss gently. Divide squash mixture, lemon wedges, and shallot quarters evenly among 2 shallow bowls. Sprinkle bowls evenly with remaining 1/4 cup basil leaves and 1 tablespoon pepitas.
