Spaghetti Squash with Pesto Sauce

Prep Time 10 min Cook Time 40 min Serves 4 servings     adjust servings

A super healthy, low carb, grain free pasta option!


    For the Spaghetti

    • 1 spaghetti squash

    For the Pesto

    • 4 T hemp oil
    • 2 cups slivered almonds
    • 1 large garlic clove
    • 15 basil leaves
    • 2 T nutritional yeast
    • salt to taste
    • water (just enough to get desired consistency)


    1. Preheat the oven to 350.
    2. Cut the spaghetti squash in half and remove the seeds.
    3. Brush the squash with oil and lay face down on a lined baking sheet .
    4. Bake for about 40 minutes.
    5. While the squash is roasting. Make the pesto.
    6. In a food processor , combine all the pesto ingredients, except the water, and mix well.
    7. Slowly, 1 tablespoon at a time, add water until you reach a desired consistency.
    8. Once the squash is done, use a fork to pull out the spaghetti.
    9. Toss the pesto on top and serve immediately or refrigerate for later.


    Recipe Notes

    This dish should last about a week in the fridge. The pesto sauce may be frozen, but I am not sure if the squash can be.

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