I decided to go super simple this week and show you all one of my favorite go-to dinner recipes, spaghetti squash. This is so easy, tastes super satisfying and is great for the whole fam! It’s definitely one of my recipes to whip up in a pinch - it’s all gluten-free, dairy-free and vegan.
You won’t even miss the carbs and spaghetti squash has WAY more nutritional value, plus it has a healthy dose of vitamin A and vitamin C. I love tossing the baked squash with a homemade Green Dream pesto made from walnuts, parsley and garlic that has the power to boost your immune system and reduce blood pressure.
Get in on this!!
FOR THE “PASTA” -
1 spaghetti squash
1 tbsp EVOO
S + P
FOR THE PESTO:
1 bunch of organic parsley
½ C walnuts
3 cloves garlic
Juice of 1 lemon
1 tbsp of nutritional yeast
S + P
¾ C EVOO
1 tbsp Green Bee Honey
Optional Toppings: Sprinkle of Green Dream Savory Blend and hemp seeds
Preheat oven to 350°. Line a baking sheet with parchment paper. Cut the spaghetti squash in half lengthwise (carefully!) then scrape out the seeds and fiber.
Place each half on the baking sheet and pour 1 tbsp EVOO into each half. Spread oil all over the cut side of the squash and sprinkle with salt + pepper. Turn the squash cut side down and bake for 30-35 minutes until tender.
While the squash bakes, combine all pesto ingredients into a blender or food processor and blend until smooth.
Remove the squash from the oven, and let it cool enough to scrape with a fork. It will quickly + effortlessly turn into “spaghetti” on your plate.
Add the sauce, mix and top with Green Dream Savory Blend and hemp seeds. ENJOY!
Do you love spaghetti squash as much as we do?! Make sure to tag us in your recipe creations on Instagram and use #PhilosophieLove and #MakeEveryFoodASuperfood.