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–+ servings
Hand holds blue-and-white plate of spaghetti with kale pesto and roasted cherry tomatoes

Spaghetti Squash & Kale Pesto

A wonderful blend of flavor, convenience, and nutrition, this quick and healthy dish makes the perfect weeknight meal. While preparing the pesto, roast the squash and cherry tomatoes in the oven.
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Prep Time 1 hour
Cook Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 467 kcal

Ingredients
  

  • 1 large spaghetti squash
  • 12 oz cherry tomatoes, halved
  • Cooking oil (avocado, olive, safflower, or canola)

Kale pesto

  • 2 cups kale (Tuscan preferred), stems removed
  • 2 cups basil
  • 1/2 cup raw cashews, toasted on a dry pan
  • 2/3 cup extra virgin olive oil
  • 1/2 cup grated fresh Parmesan (or 3 tbsp nutritional yeast)
  • 1 large garlic clove, peeled
  • 1/2 lemon (juice only)
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper

Instructions
 

  • Cut a medium-sized spaghetti squash across the middle (not pole to pole).
  • Remove the seeds. While it may seem counterintuitive, cutting the squash sideways is safer and easier and creates longer, spaghetti-like strands.
  • Drizzle the squash and cherry tomatoes with oil and sprinkle with a pinch of salt and pepper. Place only the squash (tomatoes are added later), cut side down, on a sheet pan. Roast at 400° for 30 minutes.
  • To prepare the pesto, bring a large pot of water to boil. Wilt (soften) the kale in the boiling water for two minutes. Remove kale and drain excess water before placing kale in a food processor or high-powered blender. While this is an extra step, it produces a creamier pesto and vibrant green color.
  • Add the remaining pesto ingredients and process or blend until mixture is smooth.
  • After roasting the squash for 30 minutes, spread the cherry tomatoes across the pan and cook for 15 minutes more. The squash is ready when you can barely pierce its skin with a fork (there should be a slight resistance). Avoid overcooking the squash to maintain a texture similar to “al dente” pasta.
  • Let the squash cool for five minutes. Carefully shred the vegetable into strands using a fork. Place shredded squash back onto the pan with the tomatoes.
  • Pour about half (½ cup) of the pesto on the sheet pan over the roasted veggies. Toss to combine, and transfer to a serving dish. Garnish with additional Parmesan, and enjoy!

Notes

Nate’s Tips: Shopping & Substitution

Look for the highest quality food within your means. The ingredients in this recipe are available at just about any grocery store and won’t break the bank. I chose cashews, but walnuts, pine nuts, and almonds are good alternatives. Spinach can also replace the kale. For a heartier meal, swap the spaghetti squash with your favorite whole wheat pasta or gluten-free variety. This dish is endlessly customizable—feel free to get creative with the ingredients you have on hand.

Nutrition

Serving: 4gCalories: 467kcalCarbohydrates: 45.9gProtein: 11gFat: 30gSaturated Fat: 6.5gCholesterol: 10mgSodium: 275mgPotassium: 582mgFiber: 9gSugar: 16gVitamin C: 1mgCalcium: 471mgIron: 9mg
Keyword Healthy Digestion, Healthy Pregnancy, Heart Health, Immune Support, Lower Blood Pressure
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