loveandlemons4.8
Lemon Pesto Spaghetti Squash
This veggie-heavy bowl is a great gluten-free, vegan weeknight dinner. Check out my guide to how to cook spaghetti squash for tips on how to prepare perfectly al dente, not-too-mushy strands.
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 400°F and line two baking sheets with parchment paper.
2
Prepare and roast the spaghetti squash according to the instructions in this post. Drizzle the cauliflower with olive oil, sprinkle with salt and pepper, and place on the second baking sheet. Roast for about ⏱️ 25 minutes or until golden brown around the edges.
medium spaghetti squash1
3
Meanwhile, make the pesto and set aside.
4
Place the baby spinach in a large bowl. Use a fork to scrape the spaghetti squash into strands. Add the lemon juice and season to taste with salt and pepper (you can do this right in the spaghetti squash halves). Add the spaghetti squash to the bowl and gently toss, so that the heat from the squash lightly wilts the spinach leaves.
baby spinach, coarsely chopped2 cupsmedium spaghetti squash1
5
Add the roasted cauliflower, pine nuts, parsley, and a dollop of the pesto.
pine nuts2 tablespoons
6
Optional step: toss it all together so that the pesto coats all of the vegetables.
7
Serve with lemon wedges, extra pesto, and Parmesan, if desired.
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