Spaghetti-Squash-with-Pesto-and-Grapes_v1_current

DIRECTIONS

Heat oven to 400 F.  Cut the squash in half lengthwise and remove the seeds.  Poke shallow holes in the skin on the squash with a fork, then brush the squash with 1 tablespoon of olive oil and place it, cut side down, in a rimmed baking dish.  Bake for 30-40 minutes or until tender.

While the squash is cooking, make the pesto.  Add 1/4 cup of walnuts, the garlic, basil, arugula, lemon juice, and lemon zest to the food processor; process until well chopped.  Add the remaining olive oil, parmesan, salt, and pepper, and process until well blended.

Once the squash is done baking, remove from oven.  Cool the squash for 5-10 minutes and then, using a fork, scrape the inside flesh of the squash, removing the “spaghetti” and placing it in a large bowl.  Add the pesto and beans to the cooked squash, and toss gently with tongs to combine.  Divide equally into six bowls, and top each with 1/4 cup of grapes and 2 teaspoons of chopped walnuts.

Prep time: 15 minutes
Cook time: 45 minutes

Ingredients

1 large spaghetti squash
1/3 cup extra-virgin olive oil (divided)
1/2 cup chopped walnuts (divided)
2 cloves garlic
2 cups packed basil leaves
1 cup packed arugula
1 tablespoon lemon juice
1 teaspoon lemon zest
1/3 cup freshly grated Parmesan cheese
1/4 teaspoon salt
Freshly ground pepper to taste
1 cup cannellini beans, rinsed and drained
1 1/2 cups halved red California grapes

DIRECTIONS

Heat oven to 400 F.  Cut the squash in half lengthwise and remove the seeds.  Poke shallow holes in the skin on the squash with a fork, then brush the squash with 1 tablespoon of olive oil and place it, cut side down, in a rimmed baking dish.  Bake for 30-40 minutes or until tender.

While the squash is cooking, make the pesto.  Add 1/4 cup of walnuts, the garlic, basil, arugula, lemon juice, and lemon zest to the food processor; process until well chopped.  Add the remaining olive oil, parmesan, salt, and pepper, and process until well blended.

Once the squash is done baking, remove from oven.  Cool the squash for 5-10 minutes and then, using a fork, scrape the inside flesh of the squash, removing the “spaghetti” and placing it in a large bowl.  Add the pesto and beans to the cooked squash, and toss gently with tongs to combine.  Divide equally into six bowls, and top each with 1/4 cup of grapes and 2 teaspoons of chopped walnuts.

Prep time: 15 minutes
Cook time: 45 minutes

Notes

This is a heart-smart recipe.
This recipe supports a healthy brain.
This recipe supports a healthy colon.

This is a Gluten-free recipe
This is a Clean-eating recipe
This is a Vegetarian recipe
This is a Healthy-fats recipe

Servings

Serves 6

Nutritional Information

Nutritional analysis per serving: Calories 290; Protein 7 g; Carbohydrate 24 g; Fat 20 g (62% Calories from Fat); Saturated Fat 3 g (9% Calories from Saturated Fat); Cholesterol 5 mg; Sodium 160 mg; Fiber 6 g.