Pesto Spaghetti...Squash? Impasta Alert!!
Serves 15 mins prep40 mins cook
This low-carb spaghetti squash dish, tossed in a homemade spinach-walnut pesto, is designed to satisfy pasta cravings while adhering to a "no carbs at night" rule.
0 servings
What you need
tsp olive oil
pinch salt & pepper
tsp garlic
tsp lemon juice
cup walnut
tbsp water
cup fresh spinach
tsp fresh parsley
Instructions
- Preheat oven to 350°F. - Wash and cut the squash in half along the length, and scoop out the seeds. - Bake for 30 minutes, cut-side down on a parchment-lined baking sheet until the flesh is tender. - While the squash cooks, combine all the ingredients for the pesto in a food processor and pulse for about 2 minutes until smooth. Add a splash of water to make it thinner if needed. - Cool the squash when done roasting, shred the flesh with a fork, and toss with the pesto. - Top it with some more nutri-yeast or grated parmesan and serve hot!View original recipe