Spaghetti Squash with Pesto – W30
spring salad
  • Whole 30
  • meatless
Spaghetti Squash with Pesto – W30
spring salad
  • Whole 30
  • meatless
Servings:

Ingredients

Prep
  • 1 C basil
  • 1/4 C pine nuts or walnuts
  • 1/4 C extra-virgin olive oil
  • 1 T lemon juice
  • 1/2 t minced garlic
  • salt and pepper to taste
On Cooking Day
  • 1 spaghetti squash large
  • 9 oz salad greens

Instructions

To Assemble
  1. Place all ingredients in a blender, food processor or with an immersion blender and blend until smooth. Pour into a small container with a lid.
To Cook
  1. Pierce squash and place in crockpot. Cook on low for 5-6 hours until tender. Carefully remove squash. Cut in half lengthwise. Remove seeds and with a fork scrap the insides to make spaghetti squash.
  2. Transfer spaghetti squash to a medium serving dish. Toss with pesto (you may need to heat the pesto up for 10 seconds if it has hardened). Add some of the pesto sauce and toss to coat. Add additional pesto sauce as desired. Season with salt and pepper to taste.
  3. Serve warm with a salad.

Ingredients

Prep
  • 1 C basil
  • 1/4 C pine nuts or walnuts
  • 1/4 C extra-virgin olive oil
  • 1 T lemon juice
  • 1/2 t minced garlic
  • salt and pepper to taste
On Cooking Day
  • 1 spaghetti squash large
  • 9 oz salad greens

Instructions

To Assemble
  1. Place all ingredients in a blender, food processor or with an immersion blender and blend until smooth. Pour into a small container with a lid.
To Cook
  1. Pierce squash and place in crockpot. Cook on low for 5-6 hours until tender. Carefully remove squash. Cut in half lengthwise. Remove seeds and with a fork scrap the insides to make spaghetti squash.
  2. Transfer spaghetti squash to a medium serving dish. Toss with pesto (you may need to heat the pesto up for 10 seconds if it has hardened). Add some of the pesto sauce and toss to coat. Add additional pesto sauce as desired. Season with salt and pepper to taste.
  3. Serve warm with a salad.

Toss spring salad greens with olive oil, balsamic vinegar and a pinch of course salt and pepper for a simple yet tasty side salad.
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