Spaghetti Squash with Pumpkin Seed Pesto

Now that the time has come where I can’t even venture to my mailbox without a huge winter coat, scarf, boots, and gloves, I have found myself craving some of my favorite comforting, carb-loaded dishes.  But seeing that I would have to rename this blog to A Bigger Bite if I wanted to include these beloved recipes, I decided to craft a lighter version of one of my all-time favorite meals.

Ever since I can remember, a heaping plate of pasta topped with pesto has been my go-to indulgence.  (Just see Dinner with Grandma to find out why…) So since spaghetti squash seems to be the new trend this fall, my roommate and I decided to join the band wagon and indulge, while still adding our own flare to the meal.  I bring you…

Caprese Spaghetti Squash with Pumpkin Seed Pesto

INGREDIENTS:
Spaghetti Squash:
  • 1 Spaghetti Squash
  • 1 Tomato, chopped
  • 6 Oz Fresh Mozzarella (omit for vegan alternative)
  • Salt and Pepper to taste
Pesto:
  • 1/2 C raw pumpkin seeds
  • 1 handful of fresh basil
  • Juice of half a lemon
  • 2 T olive oil
  • 1 clove of garlic, minced
  • Pinch of sea salt
INSTRUCTIONS:
  1. Preheat oven to 375 degrees
  2. Lightly grease pan
  3. Cut spaghetti squash in half and scoop out the seeds (You can save them to roast later!)
  4. Place squash face down on pan and cook 30-45 min, until soft
  5. Put all ingredients for pesto in food processor and pulse until smooth, pesto consistency
  6. Let squash cool enough to touch, and then scoop out “spaghetti” with a fork
  7. Toss with mozzarella, tomato, and salt and pepper
  8. Top with pesto and voila!

*Serves 2

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