Spaghetti squash with spinach pesto

Time: 35 minutes

Serves: 3-4


Spinach pesto

  • 2 big handfuls organic spinach
  • 1 big handful organic kale
  • 1 cup herb (basil or cilantro suggested)
  • 1/2 cup walnuts
  • 1/4 cup extra virgin olive oil
  • 3 tbsp. nutritional yeast
  • 2 cloves garlic
  • 1 1/2 tbsp. chia seeds
  • Juice 1/2 lemon
  • Sea salt and black pepper to taste

Spaghetti squash

  • 1 medium spaghetti squash
  • 1 medium white or yellow onion, sliced
  • 2-3 cups mushrooms, sliced
  • 1 lb. organic, free-range ground turkey (optional)
  • Sea salt and black pepper to taste



Spaghetti squash

  1. Heat oven to 350 degrees. Cut spaghetti squash in half and scoop out seeds with a spoon. Place on baking dish, skin side up, and cook in the oven for 20-30 minutes (or until insides are tender)
  2. Place medium-sized sauté pan on medium heat. Add avocado oil. When hot, add onion and cook until translucent (approx. 4-5 minutes). Add mushrooms and cook until soft (approx. 5 – 7 minutes), adding salt and pepper to taste. If adding turkey, empty mushrooms and onion in a medium to large bowl. Then, add turkey to the hot pan. Season with salt and pepper and cook until meat is no longer pink.
  3. When squash is done, let cool for 10 minutes and then use a fork or large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with pesto and then add vegetables and turkey. Serve warm.

Spinach pesto

  1. Add all the ingredients to the food processor or blender and pulse until everything is combined to preferred texture.
  2. Add additional oil, lemon salt and pepper to taste.


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