Lemon Pesto Spaghetti Squash
 
 
This veggie-heavy bowl is a great gluten-free, vegan weeknight dinner. Check out this post on how to cook spaghetti squash for tips on how to prepare perfectly al dente, not-too-mushy strands.
Author:
Recipe type: Main dish
Serves: 4
Ingredients
  • 1 medium spaghetti squash
  • Extra-virgin olive oil, for drizzling
  • 2 cups cauliflower florets
  • Hemp Seed Pesto (use spinach and herbs in place of the kale)
  • 2 cups baby spinach, coarsely chopped
  • Juice of ½ small lemon, plus wedges for serving
  • 2 tablespoons pine nuts
  • ¼ cup chopped fresh herbs (parsley or basil)
  • Sea salt and freshly ground black pepper
  • Parmesan cheese (optional)
Instructions
  1. Preheat the oven to 400°F and line two baking sheets with parchment paper.
  2. Prepare and roast the spaghetti squash according to the instructions in this post. Drizzle the cauliflower with olive oil, sprinkle with salt and pepper, and place on the second baking sheet. Roast for about 25 minutes or until golden brown around the edges.
  3. Meanwhile, make the pesto and set aside.
  4. Place the baby spinach in a large bowl. Use a fork to scrape the spaghetti squash into strands. Add the lemon juice and season to taste with salt and pepper (you can do this right in the spaghetti squash halves). Add the spaghetti squash to the bowl and gently toss, so that the heat from the squash lightly wilts the spinach leaves.
  5. Add the roasted cauliflower, pine nuts, parsley, and a dollop of the pesto.
  6. Optional step: toss it all together so that the pesto coats all of the vegetables.
  7. Serve with lemon wedges, extra pesto, and Parmesan, if desired.
Recipe by Love and Lemons at https://www.loveandlemons.com/lemon-pesto-spaghetti-squash/