Back by popular demand – spaghetti squash! If you’ve been following for long you’ll know that I haven’t always been the biggest fan of it. But here’s what I’ve learned: it’s best to get the “spaghetti” thought out of your mind. As pasta, it’s kind of mushy. As a roasted vegetable that happens to form into little strands, it’s so delicious. Especially with a squeeze of lemon and a few dollops of pesto.
For texture and crunch, I tossed it all with roasted cauliflower, spinach and pine nuts. This is a simple, healthy weeknight meal or vegetable side dish. Serve it like it’s pictured or mix everything together with the pesto. (It’s not as pretty at that point, but still tasty).
And if you’re still feeling like pasta, check back Friday 🙂
Lemon Pesto Spaghetti Squash
- 1 medium spaghetti squash
- extra-virgin olive oil, for drizzling
- 2 cups cauliflower florets
- Hemp Seed Pesto (use spinach and herbs in place of the kale)
- 2 cups baby spinach, coarsely chopped
- juice of ½ small lemon, plus wedges for serving
- 2 tablespoon pine nuts
- ¼ cup chopped fresh herbs (parsley or basil)
- sea salt and freshly ground black pepper
- parmesan cheese, optional
- Preheat the oven to 400°F and line two baking sheets with parchment paper.
- Slice the spaghetti squash in half lengthwise and scrape out the seeds. Drizzle each half with olive oil, sprinkle with salt and pepper, and place on a baking sheet cut side up. Roast until fork-tender, about 1 hour. Drizzle the cauliflower with olive oil, sprinkle with salt and pepper, and place on the second baking sheet. Roast for about 25 minutes or until golden brown around the edges.
- Meanwhile, make the pesto and set aside.
- Place the baby spinach in a large bowl. Use a fork to scrape the spaghetti squash into strands. Add the lemon juice and season to taste with salt and pepper (you can do this right in the spaghetti squash halves). Add the spaghetti squash to the bowl and gently toss, so that the heat from the squash lightly wilts the spinach leaves.
- Add the roasted cauliflower, pine nuts, parsley, and a dollop of the pesto.
- Optional step: toss it all together so that the pesto coats all of the vegetables.
- Serve with lemon wedges, extra pesto, and parmesan, if desired.
If you make this, let us see! Tag your photo with #loveandlemons on Instagram.