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Recipe: Spaghetti Squash with Avocado Arugula Pesto

17
Feb
2016
Recipe: Spaghetti Squash with Avocado Arugula Pesto
Posted On February 17, 2016  By Allie 

Here’s our updated take on pasta with pesto: spaghetti squash with a vitamin-rich homemade pesto containing avocado and arugula. It’s dairy-free, gluten-free, vegan, and absolutely delicious!

This dish has some amazing health benefits, way out-competing traditional pasta dishes, which can be calorie dense and nutrient void.

Avocados 
Avocados are full of healthy unsaturated fats, which are essential for cardiovascular and brain function. They are also rich in vitamins K, C, E, B5 and B6, potassium, and folate.

Arugula
Arugula belongs to a class of vegetables known as cruciferous, which also includes kale, broccoli, brussel sprouts, and cauliflower. Cruciferous vegetables are well-known for their cancer-fighting and anti-aging properties. Arugula is rich in Vitamins A and K, as well as calcium and folate.

Spaghetti Squash
Spaghetti squash gets its name from the fact that when it’s cooked, the inside flesh pulls out of the shell in long strands, mimicking the texture of pasta. It is often used as an alternative to traditional spaghetti. A cup of cooked pasta contains about 220 calories, while the same amount of spaghetti squash has only about 40. Spaghetti squash also contains antioxidants you won’t find in pasta, as well as B vitamins, magnesium, calcium, and iron.

Recipe: Spaghetti Squash with Avocado Arugula Pesto
Serves 2 big bowls
Pesto: 

  • 1 cup packed fresh basil
  • 3/4 cup packed fresh arugula
  • 1/2 cup macadamia nuts (pine nuts will work too)
  • 1 medium to large avocado
  • 2 medium or 1 large clove garlic 
  • Juice of 1 lemon or 2 limes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon nutritional yeast (optional- this is used to obtain the same rich flavor as a pesto made with cheese) 
  • 1/4 cup extra virgin olive oil (plus a little extra if thinner sauce is preferred) 
  • Food processor fitted with ‘s’ blade**Note: Depending on how much sauce you use, you may end up with extra. We recommend refrigerating extra sauce for up to a week, or freezing for up to 3 months! Ice cube trays work well for this. To thaw, simply pop out some cubes, add a sprinkle of water and heat in small saucepan to desired temperature.


Spaghetti Squash:

  • 1 medium sized spaghetti squash (about 2 lbs) 
  • 2 tablespoons coconut oil 
  • Pinch of salt and pepper
  • Large baking tray or roasting pan


Directions:
Preheat oven to 400 degrees. With a large, sharp knife, slice off the ends, and then slice the squash in half lengthwise. Scoop out seeds. Spread a tablespoon of coconut oil over the inside of both halves- if you prefer, this can be made easier by quickly melting the coconut oil in a mini saucepan or the microwave. Sprinkle a pinch of salt and pepper evenly over the flesh as well. Place both halves, cut side down, on the baking tray or roasting pan. Bake 35-45 minutes (the larger the squash, the longer it may take), or until the skin of the squash can be easily pierced with a fork. 

Meanwhile, assemble the ingredients for pesto. Put the basil, arugula, and nuts in the food processor, and pulse until coarsely chopped. Add the avocado (minus the skin and pit), garlic, lemon or lime juice, salt, pepper, and yeast (if using) and pulse until fully combined. Measure out 1/4 cup olive oil into a container that is easy to pour from, such as a measuring cup with a spout. While running the food processor with one hand, slowly drizzle in the olive oil, and blend until smooth. At this point, check the consistency- it will be rather creamy. If you prefer a thinner sauce, slowly drizzle up to 1/4 more olive oil into the mixture. 
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When the squash is done, remove it from the oven and allow it to cool for at least 15 minutes. It will typically cool faster if you turn it over, so that the skin side is down. When cool enough to handle, use a large spoon to scoop out the flesh. Put the squash into your desired serving vessel and toss with desired amount of pesto. Tongs work well for this. Serve with a few fresh basil leaves, or even some tomato, olives, or other veggies mixed in. Bon apetit!
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 Written and Created By: Julia Workman

julia

Julia is an experienced yogi, teacher and dancer with a passion for creating healthy, satisfying meals and snacks. She is an integral part of the OmBody Health team, teaching transformative, stress-relieving and energizing yoga and fitness classes for busy people on-site at their workplace. Julia loves to cook and experiment with making healthy food taste delicious. Stay tuned for more of her creative, colorful dishes sure to fuel your energy and satisfy your palate!