Lemon Pesto Spaghetti Squash Recipes

SPAGHETTI SQUASH WITH PESTO

Steps:

• Cut your spaghetti squash in half, length-wise, clean out the seeds and put it face down in a microwave-safe dish. Microwave on high for 7 to 10 minutes depending on the size of the squash. It's done when the strands separate easily with a fork.
• Meanwhile, pour the olive oil in a pan over medium heat and add the shallot (or onion) and garlic in there. Give it a stir and let it cook for about 3 minutes until the onions are translucent. Then add the artichokes. Stir and let cook for another 3 minutes - until they start to brown slightly.
• Let cool, then add to a food processor along with the nut butter, basil and parsley (or cilantro), nutritional yeast (or cheese) and lemon juice. Turn processor on and blend well.
• Add soup stock (or water) until you have the texture you want. It shouldn't be too runny, but you want it to be thick.
• Add salt and pepper to taste.
• Now that the squash is roasted and cool enough to handle, scoop out the spaghetti-like guts and portion into serving dishes. Add a generous dollop of pesto to the squash and garnish with a little something fancy.

PESTO SPAGHETTI SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Place squash skin side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside.
• Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low.
• Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove and place squash mixture in a large bowl.
• Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.