Spaghetti Squash with Roasted Pecan Pesto
User Reviews
5
3 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Spaghetti Squash with Roasted Pecan Pesto
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A delicious and nutritious vegan dinner recipe perfect for putting on repeat!
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Ingredients
- 2 spaghetti squash medium
- 2 broccoli crowns
Roasted Pecan Pesto:
- 1 cup pecans raw
- 2 cups basil fresh
- 1 Tbsp cider vinegar
- 1/2 cup avocado oil
- 1/2 tsp salt sea salt
Instructions
- Roast the spaghetti squash according to these instructions. While the spaghetti squash is roasting, prepare the pesto sauce and saute the broccoli.
- Spread the pecans over a large baking sheet and roast in the oven with the spaghetti squash 4 to 6 minutes, until golden-brown and crispy.
- Transfer the roasted pecans to a food processor along with the basil, vinegar and sea salt. Pulse until coarsely chopped. Leaving the food processor on, stream the oil through the opening in the top. Process the sauce to desired consistency.
- Saute the broccoli in 1 tablespoon avocado oil over medium-high heat for 5 to 8 minutes, until it reaches desired doneness.
- When ready to serve, drizzle desired amount of pesto over the spaghetti squash and serve with sauteed broccoli. Add sea salt to taste.
Nutrition Information
Show Details
Serving
1grams
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1grams |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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