I love spaghetti squash. All the fun of spaghetti, but far fewer carbs and calories. So it feels like a cheat meal, but it isnt. And who doesnt love a garlicky, herby pesto? This dish combines roasted spaghetti squash, a vegan parsley and walnut pesto, some bright veggies to add multiple colors and textures, and finally some kidney beans for extra protein.

Pesto is classically made with basil, pine nuts, and parmesan cheese, but it can be made with many different combos of herbs and nuts. As for the cheese factor, I used nutritional yeast (nooch) to add the cheesy flavor, but you could also try a vegan parmesan. I personally like nooch for this because in addition to the cheesy taste it also provides vitamins, minerals and high-quality protein. Among the vitamins it provides a plant-based source of B12 which is hard to come by without sourcing from animals. Read about more benefits of the magical nooch here.

Another powerhouse ingredient in this recipe is the mighty walnut. Walnuts provide omega 3 fats which are another essential nutrient that is harder to source through plants. Omega 3s may help lower your risk for heart disease. Walnuts also decrease inflammation (the evil cause of most of our physical woes and diseases), promote a healthy gut, support brain function, male reproductive health, and healthy aging. They are also helpful in aiding weight loss and preventing type 2 diabetes and some cancers.

The spaghetti squash, beans and veggies all add more fiber which is proven to help with weight loss, diabetes, heart disease, and lowering cholesterol. So basically, this meal is a nutritional wonderland disguised as scrumptious cheat meal. So eat up!

Parsley Walnut Pesto:

• 2 cups packed parsley
• 1 cup baby kale or spinach
• 1 large clove garlic
• 1/3 heaping cup walnuts
• 1/4 cup nooch
• 1/2 extra virgin olive oil
• 1/2 1 cup water
• 1/4 tsp each salt and pepper
• Zest and juice of 1 small lemon

Preparation:

Make this first. It can just sit back and relax while you cook and prep the rest of the dish.

Add the garlic (peeled but whole), followed by the parsley, kale, nooch, lemon, salt and pepper to a food processor (or superior blender). Blend on high for about 20 seconds then stream in olive oil. Stop to scrape down the sides. Blend again and stream in water until desired consistency is reached. I like a slightly thicker pesto, so I added 3/4 cup water. Set aside.

Spaghetti Squash Pasta:

• 1 large spaghetti squash (about 2 lb)
• 2 tbsp extra virgin olive oil
• 1 cup mushrooms
• 8 baby carrots
• 8 10 grape tomatoes (halved)
• 1/2 yellow bell pepper
• 1 small Thai chili or jalapeo (minced)
• 1 can kidney beans (drained)
• walnut parsley pesto (recipe above)
• pinch of salt and pepper

Preparation

Preheat your oven to 400. Slice the spaghetti squash lengthwise and scoop out the seeds with a spoon. Drizzle inside of squash with 1 tbsp of olive oil and sprinkle salt and pepper. Place facedown on a baking sheet (I put mine on parchment paper too so no washing of the pan was necessary). Bake until you can easily insert a knife through the squashes flesh (30 40 min).

Allow to cool a few minutes so you can hold the squash. I recommend holding with a towel or pot holder. Use a fork to scrape the inside of squash from left to right. Youll see spaghetti-like ribbons begin to form. Theres your pasta!

Once squash is removed from the over, its time to assemble your pasta. Dice up the pepper, bell pepper, carrots, and mushrooms into large bite-sized pieces. Open and drain your can of beans.

Heat a large saut pan to med-high heat. Add the remaining tbsp of oil followed by the carrots, peppers, and mushrooms. Let them go until they begin to soften and slightly brown.

Add the beans, spaghetti squash strands, and the pesto to the pan. Gently toss until everything is evenly coated in sauce. Then heap it into a bowl and dive in.

Variations:

• Use a different bean, like garbanzo or edamame
• Swap the kidney beans for a plant-based sausage or chickn
• Try different veggies broccoli, cauliflower, eggplant, artichoke hearts, sun-dried tomatoes, zucchini, and asparagus would all be delicious!
• Try it with the traditional basil pesto

Namaste and pasta dreams,

Aliengyrl