Wednesday, March 21, 2012

SWAP! Spaghetti Squash 2 Ways

A longtime favorite of low carb dieters, spaghetti squash eats like a pasta and lends itself to a wide variety of sauces. Former LLM client, Ali Kamas, generously shared her version of a tasty spaghetti squash + marinara and reminded us what a great midday meal the veggie can make. Are nightshades a no-no for you? Have no fear! We offer a second version with a Phase 1 compliant pesto - the result is a light springtime delight that tastes great hot or room temperature, making it an easy go-to lunch item.

The pea and seed-based pesto is also considerably high in protein and tastes great as a different spin on a veggie dip. It would also work especially well as a seasoning for baked fish. 

  • 1/2 cup Pumpkin Seeds (GoRaw Sprouted are one of our favorites)
  • 16 bag of Frozen Sweet Peas, thawed according to directions (you'll have leftovers)
  • 1 bunch Basil
  • 1 TB Olive Oil
  • Himalayan Salt to Taste
  • 1 medium spaghetti squash (about 3 pounds)
  • 1 TB Olive Oil
Preheat oven to 375°F. 
While oven is heating, carefully cut the squash in half lengthwise with a sharp knife. Scoop out and discard the seeds.

Place squash halves cut side up on a heavy-bottomed roasting pan. Brush with olive oil.

Roast for about 45 to 50 minutes, or until a fork punctures the flesh of the squash easily. If the squash seems to be drying out while baking, brush with a little more olive oil.

Blend pumpkin seeds, 1.5 cups peas, basil, oil and salt. You may need to add a tablespoon or two of water to help the blender along the way. When desired consistency is reached toss with shredded spaghetti squash. Add another .5 cup of peas to squash and toss again. Serve warm or let cool to pack up for another day.

If you like, top with a sprinkle of pumpkin seeds and some chopped pea shoots for even more green.

Check out the full recipe and other great healthy ideas on Aly's blog, The Health Beet. While we opted to cook our squash in the oven, Aly also provides handy instructions for preparing the squash in the microwave.

Thanks Ali! 

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