Spaghetti Squash Pasta With Super Green Kale & Broccoli Pesto

Rachel Morrow RACHEL MORROW

Roasted spaghetti squash makes the best pasta alternative! Try it with our super green kale and broccoli pesto - packed with extra greens to give your body a nice big boost of nutrients!

Ingredients

  • 1 medium-sized spaghetti squash, sliced in half lengthwise
  • Salt and pepper
  • Oil for cooking
  • ½ cup sun-dried tomatoes, diced

Super Green Kale and Broccoli Pesto

  • 1 bunch of basil
  • 4-5 kale leaves
  • ½ head of broccoli
  • 100 g walnuts
  • 1 clove garlic
  • Juice of ½ lemon
  • 5 tbsp extra virgin olive oil
  • 1 pinch salt

Method

  1. Preheat oven to 350ºF (180ºC).
  2. Place spaghetti squash on a lined baking tray and drizzle a little oil over the halves and sprinkle with salt and pepper.
  3. Place face up on lined baking tray and roast in the oven until tender. About 25-45 minutes depending on the size of your squash. You can test it to see if it's ready by scraping the flesh with a fork (it should turn to spaghetti-like strands)
  4. While squash roasts, prepare the pesto by combining all the ingredients in a food processor until smooth. Add more oil if necessary.
  5. Once squash is roasted, remove from oven and using a fork, scrape out seeds then continue to scrape the flesh to create “noodles”. Save the "noodles" in a large bowl.
  6. In this large bowl, combine the squash "noodles" with the kale and broccoli pesto, top with extra walnuts and sun-dried tomatoes.

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