no bloat spaghetti boat

Spaghetti squash and kale pesto . www.nu-roots.com

Spaghetti squash is perhaps one of the best pasta subs out there. Not only is it gluten free, but this recipe is entirely grain free! The beauty of a grain free pasta is the zero bloat and no heavy feeling post consumption. Feel free to sport your extra skinny jeans during this meal, you wont even have to undo the top button!

Now the long list of ingredients and lengthy looking recipe below is deceiving, do not be intimidated! Just pop the squash in the oven and get the food processor out. The kale pesto is ready in minutes and you can sit back, relax and wait for the squash. This is not a difficult dish whatsoever, I’m by no means an extravagant cook!

Step 1. Cook Spaghetti Squash

  • Spaghetti squash, 1/2 per adult
  • 1 tsp coconut oil per ½ squash

Preheat the oven to 350 F

Cut the spaghetti squash lengthwise and scrape out the seeds. Rub a tsp of coconut oil on each ½ squash. Place face down on a cookie sheet and bake for about 45 minutes or until soft. You can add some water to the cookie sheet to steam it up a bit faster, just be careful not to spill the water and burn yourself!

Step 2. Prep Kale Pesto

  • ½ bunch kale (washed and off the spine)
  • 2 tbsp olive oil (or hemp, walnut, flax oil)
  • ½ cup hemp seeds (or pine nuts, or cashews)
  • 1 tbsp dry basil (or 3 tbsp fresh)
  • 1 tsp dry oregano (or 1 tbsp fresh)
  • ¼ cup fresh lemon juice
  • 1-2 cloves garlic
  • ½ tsp sea salt

Optional – but extra delish

  • 2 tsp        bragg soy sauce
  • 1/4 cup    nutritional yeast (a Parmesan cheese substitute)

Place all ingredients in a food processor and mix until smooth.

Step 3 – Additional goodies per 1/2 squash

  • 1/4 cup cannellini beans (cooked or canned), rinsed
  • 2 tbsp chopped kalamata olives (press with the palm of your hand to get the pit out)
  • 4  chopped grape tomatoes

Step 4 – put it all together

Place the cannellini beans into the bowl of the squash. Add a couple of scoops of kale pesto (to your taste), and top with grape tomatoes and kalamata olives.

Step 5 – eat to your hearts content!

Scrape the sides of the squash with your fork to pull the spaghetti squash from the skin. We found it quite filling, with lots of leftovers.

I hope you enjoy it as much as we did! Even my 10 month old got in on the action.

On another note, we are finally getting settled into our new Oakville life and I am keen to get the biz up and rocking once again. If you have any recommendations on what you’d like to see online or in town (if you’re in Oakville), please comment below or feel free to send me an email!

Much love,

Sam

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Comments

  1. Thanks for the recipe. I’m always happy to hear about mommy and baby stuff and of course new tasty recipes for the whole family to enjoy!

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