How to Roast a Spaghetti Squash & Make Amazing Dairy Free, Nut Free Homemade Pesto

With this fruitarian lifestyle change, getting creative with mostly fruits and some vegetables (a small portion steamed or roasted as a treat) can pose as a challenge. Well, I've been craving authentic Italian pasta which for this gluten free girl means quinoa spaghetti noodles. In an attempt, to satisfy my cravings, I picked up a spaghetti squash from Whole Foods and stumbled upon Mom Advice's amazing guide on how to roast a spaghetti squash. I also found an amazing homemade dairy free and nut free pesto on Karen's Living Low Carb blog. I loved the pesto so much that I made it twice this week! Check out the recipes below. I hope the guide on how to roast a spaghetti squash is helpful and the scrumptious allergy-free pesto recipe hits the spot! Happy Eating! xx

Spaghetti squash is looking all cute served in its shell.

A modest serving of spaghetti squash with the yummy pesto, steamed garlic,
brussel sprouts and baby zucchinis (quarter sliced).

A colorful and delicious dinner of red peppers, brussel sprouts, kale, pea sprouts and onions, all topped with the yummy pesto sauce, this being my second time making it. 

Pesto

Ingredients (serves 4)

• 2 lb spaghetti squash
• 1 cup fresh basil leaves
• 1/2 cup baby spinach
• 3 Tbsp chopped rosemary
• 1 Tbsp fresh oregano
• Juice and zest of half a lemon
• 3 garlic cloves, minced
• 1/2 tsp salt
• 1/2 black pepper
• 2 Tbsp - 1/4 cup extra virgin olive oil
• 1 Tbsp nutritional yeast (optional)

Instructions

1. Preheat the oven to 400 F. Peirce the skin of the spaghetti squash all over with a fork. Place the squash on a baking sheet and bake (whole) for 1 hour or until the skin is tender. Once the squash is done baking, allow to cool slightly before cutting in half. Remove the seeds and shred the noodles with a fork.
2. To make the pesto, add the basil, spinach, rosemary, and oregano to a mini food processor and pulse until the herbs are chopped.
3. Add the lemon juice, garlic, salt, black pepper, and 2 Tbsp of the oil.
4. Process until a paste forms. If the pesto is too dry add more oil until the desired consistency is reached.
5. Add the nutritional yeast and pulse to combine.
6. Place the spaghetti squash noodles in a sauce pan over medium heat.
7. Add the pesto, stir to combine, and cook until the pesto and squash are heated through.
8. Served with roasted chicken breast.

For all you gluten free gals who love some Ryan Gosling - HA!