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Spaghetti Squash with Broccoli-Pumpkin Seed Pesto

Spaghetti Squash with Broccoli-Pumpkin Seed Pesto is a nutritious low-carb vegetarian dinner recipe

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6 servings
Calories: 352 kcal
Cuisine: American

Ingredients

  • 3 to 4 spaghetti squash roasted
  • 1 large crown broccoli chopped into florets
  • 2/3 cup raw pumpkin seeds
  • ½ cup Parmesan Cheese grated
  • 2 cloves large garlic minced
  • 1/2 teaspoon sea salt to taste
  • 2/3 cup olive oil

Instructions

    Cup of Yum
  1. Follow these instructions on How to Roast Spaghetti Squash.
  2. While the spaghetti squash is roasting, place chopped broccoli into a saucepan and cover with water. bring to a boil and cook for 2 to 3 minutes, just until bright green. Drain the water and immediately rinse the broccoli in a collander with cold water. Allow broccoli to cool all the way and pat dry.
  3. Spread the pumpkin seeds on a baking sheet and roast at 375 degrees F for 5 minutes, or until seeds are golden-brown.
  4. Add the blanched broccoli, pumpkin seeds, parmesan cheese, garlic, and sea salt to a food processor. Pulse until roughly chopped. Leaving the food processor on, slowly pour the olive oil through the opening at the top to combine. Continue processing until desired consistency is reached (Note: You may need to stop the food processor a few times to scrap the sides in order to get everything to combine). This recipe makes a very thick pesto sauce. For thinner consistency, add more olive oil until your desired consistency is reached.
  5. Serve spaghetti squash with desired amount of pesto sauce and garnish with more roasted pumpkin seeds and grated parmesan cheese.

Notes

  • Make this a low-FODMAP meal by omitting the garlic.

Nutrition Information

Serving 1of 8 Calories 352kcal (18%) Carbohydrates 24g (8%) Protein 7g (14%) Fat 27g (42%) Fiber 7g (28%) Sugar 8g (16%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 352

% Daily Value*

Serving 1of 8
Calories 352kcal 18%
Carbohydrates 24g 8%
Protein 7g 14%
Fat 27g 42%
Fiber 7g 28%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.