Spaghetti Squash Primavera with Basil Walnut Pesto
This is the perfect recipe for the squash skeptic and is usually a hit with the kids. When you scrape out those spaghetti-like strands, it seems like something magical is happening. Using walnuts in the pesto provides a more sophisticated flavor and amps up the anti-inflammatory benefits of this dish.
Ingredients
- ½ cup water
- 1 small spaghetti squash halved lengthwise and seeded
- ¾ cup raw walnuts
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- ½ cup plus 1 tablespoon extra-virgin olive oil divided
- ½ teaspoon sea salt
- 1 cup sliced cremini mushrooms
- 1½ cups coarsely chopped broccoli
- 2 medium carrots chopped
- ½ cup vegetable broth
- 1 cup fresh or frozen peas
- ½ pound fresh spinach thoroughly washed
- Freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Pour the water into a shallow baking dish and place the squash in the water face down.
- Cover with foil and bake for 45 to 50 minutes, or until the squash is tender.
- Meanwhile, lightly toast the walnuts in a dry sauté pan over medium-low heat for about 5 minutes.
- Combine the walnuts, basil, garlic, ½ cup of the olive oil, and salt in a food processor and blend until smooth.
- Set aside.
- In a large skillet over medium heat, add the remaining 1 tablespoon olive oil and mushrooms.
- Cover and cook until the mushrooms are tender, 2 to 3 minutes.
- Add the broccoli, carrots, and broth and sauté for 5 to 7 minutes, or until broccoli is just starting to get tender (do not overcook).
- Reduce the heat to low and add the peas and spinach.
- Use a fork to scrape the squash flesh directly into the skillet.
- Add the pesto and stir well to combine all ingredients.
- Season to taste with pepper.