This dish is one of my all time favorite meals. I feel so energized after eating my Spaghetti Squash with Walnut Pesto Sauce! Basil is naturally full of vitamins A, C and K, manganese, copper, calcium, iron, folate, and flavonoids which protect the body at a cellular level! It’s anti-inflammatory and naturally Paleo and gluten-free!
Spaghetti Squash & Walnut Pesto Sauce
Author: Summer Williams, www.SummersKitchen.com
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 4
Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free, Anti-inflammatory. Rich in Vitamins A, C, K, manganese, copper, calcium, iron, folate and magnesium.
Ingredients
- 1 organic spaghetti squash
- 4 oz package Trader Joe's fresh organic basil, de-stemmed (or) 1 TIGHTLY packed cup of organic basil leaves
- ½ cup walnuts
- ½ cup organic olive oil
- ½ cup organic chicken broth (home-made or gluten-free)
- 2 Tbsp fresh squeezed organic lemon juice
- 1 tsp pink salt or sea salt
- 2 cloves fresh organic garlic, peeled
Instructions
- Heat oven to 350 degrees.
- With a sharp knife, slice ends off of spaghetti squash
- Slice in half lengthwise. It may be easier to slice one side and then the other, rather than both sides at once.
- Scoop out the seeds and discard, or save for the garden.
- Place flat side down on a cookie sheet
- Bake 45 minutes to 1 hour. It's done when a fork can puncture the skin easily.
- Remove from oven and set aside to cool.
- SAUCE:
- In a high speed blender add all other ingredients except spaghetti squash.
- Blend until smooth.
- When spaghetti squash is cool, scoop "spaghetti" into bowls.
- Top with sauce.
- Garnish with additional walnuts or sliced cherry tomato.
I'm Summer Williams, a Clinical Nutritionist who specializes in gastrointestinal health. With a firm background in healing, I believe anything is possible.
All of my recipes are Grain-Free, Gluten-Free, Dairy-Free, Soy-Free & Refined Sugar-Free. 
