My husband and I keep trying to go paleo to help us lose weight and deal with some chronic pain issues and my autoimmune disease. We’ve had a heck of a time fully incorporating a paleo diet after the holidays (especially since pretty much all our children will eat has flour, corn, or rice) but we are trying to get back into it meal by meal. One of my favorite low carb dishes is spaghetti squash- and this Paleo Squash Pesto Spaghetti is a huge hit!
Since this pasta is vegan/vegetarian (omit the parmesan), it is a great dish for Lent, or when you have friends with special diets over. If you are making this for someone with food allergies, you’ll probably want to skip the pine nuts. I am a huge pine nut fan though, so I usually top the pasta with them, too!
I really like the idea to serve spaghetti squash in it’s own rind that I have seen across some healthy eating blogs lately – it’s a fun, no mess way to serve this, and makes it easy and beautiful to serve!
While fresh garlic is best, I do sometimes add garlic powder to the squash with olive oil or butter while it is cooking. This infuses a little more flavor into the “noodles” themselves, and makes them creamy and rich while not drying out in the oven.
You can also pour a little water onto the baking sheet you cook the squash on to make it cook faster and keep it from drying out, too.
If you are in a pinch and can’t bake the squash for an hour, you can cook it the night before and wrap it tightly in cling wrap. Then when you go to serve it, toss it in a pan and heat it up and pour back into the squash rind or into a plate. You just want to warm it up, it doesn’t take more than 10 minutes.
If the squash is a bit dry when you go to reheat, add more olive oil.
For the spaghetti squash:
- 1 spaghetti squash, halved and de-seeded
- 4 cloves of garlic, diced
- 1 tablespoon olive oil, divided
- Cut squash in half and scoop seeds out with spoon.
- Toss olive oil and garlic in squash, place on cookie sheet.
- Bake at 350 for about 1 hour, until soft.
- When soft, "rake" the squash with a fork, which will make a spaghetti texture. Pull the flesh of the squash up off the shell.
- Add pesto into squash and mix.
- I like to top mine with red pepper flakes and a little grated parmesan.
And for the pesto:
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- ¼ cup pine nuts
- ⅔ cup extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- ½ cup freshly grated Parmesan cheese
- Add ingredients into a food processor and pulse until the texture you like.
- Store in an airtight container for up to 4 days in the refrigerator.
For the squash, mix the pesto into the squash and enjoy!
If you’re looking for more paleo pastas, check out my other recipes – just click the images below: