Spaghetti Squash With Artichoke Pesto

This delicious and easy lunch tastes like a gourmet feast. Spaghetti squash is easy to make, totally versatile, and a perfect transition food as we head into spring. Below we pair it with artichoke pesto. Feel free to add some chicken or salmon, a fried egg, or thinly sliced flank steak for additional protein. When you get this baby roasting and combined with that creamy artichoke pesto, you’ll feel like you’ve taken a trip abroad!

What You’ll Need:

Spaghetti Squash

• 1 medium spaghetti squash

• 1 tbsp olive oil or ghee

• kosher salt and freshly ground pepper to taste

Artichoke Pesto

• 1 can of artichoke hearts; rinsed well

• 1/2 cup cashew nuts (walnuts taste great, too!)

• 1 garlic clove, smashed

• 1 tbsp ghee

• 1 tbsp lemon juice

• 1/4 cup olive oil

• 1 tsp mustard powder

• 2/3 tsp sea salt

• Extra olive oil for sealing the top

What To Do:

1. Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.

2. Place all pesto ingredients in a food processor or blender and puree until smooth. Transfer to a clean container and seal with a layer of olive oil. Keep air-tight in the fridge for up to a week.

3. Cut about half an inch off of the top and bottom of the spaghetti squash, and discard those pieces. Cut the squash crosswise into rings about 1-inch thick, and run your knife around the inside of the rings to cut the seeds out. Drizzle the olive oil over the baking sheet; spread the squash rings over it, moving them around a little so that the undersides are evenly coated with a little bit of oil. Season with salt and pepper, then flip the rings over and season again.

4. Bake squash for 30 minutes.

5. Peel off the skin around the outside and shred the squash with a fork!

6. Mix the squash and pesto over medium heat in a sautee pan for 5-7 minutes until thoroughly combined, and enjoy!