Vegan Pesto Spaghetti Squash with Idyll Foods

This recipe is my go-to in the winter. Each batch feeds me 2-3 times. You’ll get fiber, vitamin c, potassium, and calcium from the squash.

Nutritional yeast is nutritional indeed. It has folic acid, B-12, and protein.

Olive oil, in my opinion is an overlooked super food. Read my post on the subject here.

This is a great recipe for a solo diner, or for a family with all types of eaters. It’s a hit for the masses!

The flavor profiles go amazingly with my Hazelnut Honey-Vinegar Salad as a side item.

TIP* I usually leave out the “vegan” part when feeding it to traditional meat eaters. Tell them after they’ve fallen in love 😀

 

           

 

 

 

Gather

 

Prepare

  • Heat oven to 350 degrees
  • Slice spaghetti squash long ways
  • Bake for 55 mins
  • While in the oven make Pesto

 

Pesto Recipe

  • In your high power blender…
  • 2 cups basil leaves
  • 3/4 cup EVOO
  • 1.5 Tbsp nutritional yeast
  • 2 garlic cloves
  • 4 tsp lemon juice
  • 1/4 avocado
  • 1 heaping tsp sea salt
  • Black pepper to taste
  • Pinch red pepper
  • Blend above ingredients together
  • Add 1/2 cup raw nuts at the very end and pulse to keep them chunky

 

Final Step

  • Remove spaghetti squash from oven
  • Let cool for 10 mins
  • Use a fork to scoop out the inside seeds and discard
  • Take your fork and scrape the squash off the sides and into your large bowl. It will naturally come off in spaghetti shapes
  • Mix with pesto recipe
  • Plate it, enjoy it, and be happy!

 

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