Spaghetti Squash with Pesto, Cherry Tomatoes, and Spinach – A Low-Carb, Nutrient-Dense Pasta Alternative
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Craving pasta but looking for a lighter, lower-carb option? This Spaghetti Squash with Pesto, Cherry Tomatoes, and Spinach is a deliciously satisfying dish that’s packed with vitamins, minerals, and flavor. It’s naturally gluten-free, easy to make, and perfect for anyone wanting to eat a bit lighter without missing out on flavor.
Why Spaghetti Squash?
Spaghetti squash is an excellent low-carb, low-calorie substitute for traditional pasta. It’s rich in vitamins A, C, and B6 and provides fiber for a filling meal that’s easy on the digestive system. When roasted, it transforms into noodle-like strands, making it a versatile base for sauces, veggies, and proteins.
Ingredients You’ll Need
For the Dish:
• 1 medium spaghetti squash (about 2-3 lbs)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup cherry tomatoes (halved)
• 2 cups fresh spinach
• 1/4 cup basil pesto (store-bought or homemade; use vegan if preferred)
• 2 tbsp pine nuts or chopped almonds (optional, for garnish)
• Fresh basil (for garnish, optional)
• Parmesan cheese (optional for serving, or use a vegan alternative)
For Homemade Pesto (optional):
• 1 cup fresh basil leaves
• 1/4 cup pine nuts or walnuts
• 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• 1 clove garlic
• 1/4 cup olive oil
• Salt and pepper to taste
Step-by-Step Instructions
Step 1: Roast the Spaghetti Squash
1. Preheat your oven to 400°F (200°C).
2. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Brush the cut sides with olive oil and season with salt and pepper.
4. Place the squash cut side down on a baking sheet and roast for 35-45 minutes, or until the flesh is tender and can be easily shredded with a fork.
5. Once done, let it cool slightly, then use a fork to scrape out the squash into spaghetti-like strands.
Step 2: Prepare the Pesto (if making homemade)
1. In a food processor, combine the basil leaves, pine nuts or walnuts, Parmesan cheese (or nutritional yeast), and garlic.
2. Pulse until combined, then slowly add the olive oil while blending until smooth.
3. Season with salt and pepper to taste.
Step 3: Sauté the Cherry Tomatoes and Spinach
1. In a large skillet, heat a small amount of olive oil over medium heat.
2. Add the cherry tomatoes and sauté for 2-3 minutes, until they start to soften.
3. Add the spinach and cook until wilted, about 1-2 minutes.
Step 4: Combine the Squash and Pesto
1. Add the spaghetti squash strands to the skillet with the tomatoes and spinach.
2. Toss with the pesto until everything is well combined and heated through.
Step 5: Serve and Garnish
1. Serve the spaghetti squash topped with pine nuts, fresh basil, and a sprinkle of Parmesan cheese if desired.
Health Benefits of Spaghetti Squash with Pesto
• Spaghetti Squash is low in calories and carbs but high in fiber, making it a filling and nutritious pasta substitute.
• Spinach and basil are rich in antioxidants, vitamins, and minerals, supporting bone, skin, and immune health.
• Pesto made with healthy fats like olive oil and nuts provides monounsaturated fats and antioxidants, promoting heart health.
Tips for Customizing This Recipe
• Add protein: Toss in grilled chicken, shrimp, or chickpeas for a protein boost.
• Try different veggies: Roasted red peppers, zucchini, or mushrooms make great additions.
• Make it creamy: Add a dollop of ricotta or a swirl of cashew cream to make it extra creamy.
This Spaghetti Squash with Pesto, Cherry Tomatoes, and Spinach is a light, flavorful alternative to pasta that’s still satisfying and packed with nutrients. Whether you’re cutting down on carbs or just looking to try something new, this vibrant, healthy recipe will hit the spot! Enjoy!
