Nothing brings a home together quite like a homecooked meal around the dinner table. And, nothing says springtime quite like garden-fresh food. Recently, I've been in love with plant-based pasta. Whether it's chickpea linguine or cauliflower gnocchi, I find that the plant options actually have more flavor and versatility, all the while stirring up less guilt— and you can eat loads more.
This recipe is for Rosemary Pesto Spaghetti Squash. The way the squash transforms into pasta-like tendrils after baking is like magic, and this recipe can be altered to accommodate anyone’s dietary needs. It can be gluten, dairy, or meat-free (though this particular recipe doesn’t pass any of those tests.) Whatever you do, be sure to include the fresh herbs. They MAKE this spaghetti. From avocado pesto with heaps of refreshing basil to chicken sausage sautéed with aromatic rosemary, making this spaghetti squash will bring springtime to your tastebuds… even if it’s not quite warm outside yet.
Squash:
1 spaghetti squash
1 sprig of rosemary
Salt + pepper to taste
Olive oil to taste
4 links of chicken sausage
.5-1 pint of cherry tomatoes
Fresh Parmesan (to taste)
Feta (to taste)
Pesto:
1 cup of basil
1 avocado
2 cloves of garlic
1/3 cup of sunflower seeds
Juice of one lemon
1/4 cup of Parmesan
Salt and pepper to taste
Water as needed for consistency
Directions:
- Prepare squash: cut your spaghetti squash in half lengthwise. Scoop out the seeds (like you would a jack-o-lantern!) and slather with olive oil, salt, and pepper. Turn over and repeatedly poke with a fork. Place in oven at 400 for 30-40 minutes.
- Blend pesto: put all of your pesto ingredients into a blender. Blend until smooth, adding water and stirring as necessary. Set aside.
- Sauté sausage and tomatoes: heat a pan with olive oil and rosemary, chopped finely. Begin to brown sausage. When it’s about halfway done, toss in the cherry tomatoes.
- When it comes time to pull the squash out of the oven, scrape the inside to create noodle-like texture with a fork. Add in your protein, veggies, pesto, and top with as much cheese as you desire.
- Broil for 2 minutes to melt cheese
- Serve (with rosemary garnish if you’re feeling fancy.)
