I know. Seems like a crazy combo. I do like to work with what I have on hand and I was handed the spaghetti squash by my kind neighbor. I was at the store that day and saw a good deal on organic cilantro (3 oz. package for 99¢) so I grabbed it with a pesto in mind. Here’s the low-down:
I washed the squash, cut it length-wise, scooped out the seeds, rubbed it with coconut oil, put into a glass baking dish cut side up and baked at 375º for about 50 minutes (you might want to check on it halfway through in case it seems dry and brush with a little more oil–I did not feel the need to do add more oil). Let the squash cool enough to handle and then use a heavy fork to scrape the strands of squash from the skin.
Depending upon the size of the squash you may have a lot of “spaghetti” and that is why I’m on like my third meal and I still have more left. Last night I served it over the bed of shredded baby romaine lettuce and topped with the pesto.
Today, of course I’m having it on a tortilla.
Here’s the rough recipe for the pesto. Feel free to play with the ingredients and quantities as it’s pretty difficult to screw this up!
3/4-1 cup walnuts
1/4+ cup raw sunflower seeds
3 oz. (about a cup packed or so) fresh cilantro leaves (I removed the larger stems and left in some of the little ones)
1-2 (or more) handfuls of fresh parsley (this is all I had left and would’ve used more) or you can add fresh basil or a combination of these herbs
2 large cloves of garlic
Juice of 1/2 a lime (not those teeny limes, regular size)
Nutritional yeast (just a sprinkle)
Olive oil (I probably used between 2 tsp. and 2 Tbl. you may adjust for your own preference once you’ve mixed)
Coconut oil (I used around 2 tsp or so and again, adjust according to your preference or use all olive oil if you want)
1/3-1/2 cup Tropical Traditions Coconut Cream (this was a fun addition to this recipe and I highly recommend this product for lots of things. It is not the same as canned coconut cream, trust me on this and make sure you click on the link to check it out as they have the best quality coconut products I’ve ever used).
Himalayan pink salt and black pepper to taste
Process in food processor and adjust oils to desired thickness. I process very thoroughly and like my pesto thicker so I can spread it. Serve warm or cold. I went with cold yesterday as I was serving over lettuce but today, I heated the tortilla with the pesto for a few minutes in the toaster oven.
Today’s tortilla is a whole wheat variety and I spread the pesto on it, added a layer of the spaghetti squash, some red onion, a bit of avocado and some hot sauce. I just might have another one of these!
Healthy Hypocrite Tip: If you don’t want to use a lot of oil in your pesto, you can experiment with other liquids such as coconut milk (plain, of course), almond milk or other nut milks. You could even use low sodium vegetable broth. I’ve done this in the past and added more nutritional yeast too (takes the place of the cheese that is in typical, non-vegan pesto).