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When it comes to creating delicious and nutritious meals, the Creamy Spinach Pesto Spaghetti Squash stands out as a vibrant alternative to traditional pasta dishes. This innovative recipe brings together the rich flavors of homemade pesto with the unique texture of spaghetti squash, resulting in a dish that is both satisfying and wholesome. As more people seek healthier dietary options, spaghetti squash has surged in popularity, celebrated not just for its low-calorie count but also for its versatility and nutritional benefits.

Creamy Spinach Pesto Spaghetti Squash

Discover the delicious and nutritious Creamy Spinach Pesto Spaghetti Squash, a vibrant twist on traditional pasta! This innovative dish combines the creamy goodness of homemade spinach pesto with the unique texture of spaghetti squash, perfect for health-conscious eaters. Spaghetti squash is low in calories and packed with fiber, making it a satisfying choice. Learn the steps to create this hearty meal that’s both flavorful and wholesome, while also customizing it to your taste. Embrace a healthier lifestyle without compromising on taste!
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Ingredients
  

1 large spaghetti squash

2 cups fresh spinach leaves

1/3 cup fresh basil leaves

1/4 cup walnuts (toasted for enhanced flavor)

2 cloves garlic, peeled

1/2 cup grated Parmesan cheese

1/3 cup extra virgin olive oil

1/2 cup heavy cream (or substitute with coconut cream for a dairy-free option)

Salt and freshly cracked black pepper to taste

Red pepper flakes (optional, for an extra kick)

Additional grated Parmesan cheese for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it’s hot enough for roasting.

    Prepare the Spaghetti Squash: Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and place the squash halves with the cut side facing down on a lined baking sheet. Roast in the preheated oven for about 40-50 minutes, or until the flesh is tender and can be easily scraped into strands with a fork.

      Make the Spinach Pesto: While the squash is roasting, prepare your creamy spinach pesto. In a food processor, combine the fresh spinach, basil leaves, toasted walnuts, garlic cloves, grated Parmesan, and olive oil. Blend the mixture until it's smooth and creamy. You may need to pause occasionally to scrape down the sides of the bowl. Once it’s well combined, season the pesto with salt and pepper to suit your taste.

        Create the Creamy Sauce: Pour the freshly made pesto into a medium saucepan over low heat. Gently stir in the heavy cream, allowing the mixture to warm up and meld together for about 5 minutes. Be careful not to let it boil. Taste and adjust the seasoning as needed.

          Combine with Squash: Once the spaghetti squash is roasted, take it out of the oven and allow it to cool for a few minutes. Using a fork, scrape the flesh of the squash to create spaghetti-like strands.

            Mix Together: In a large mixing bowl, add the warm creamy spinach pesto sauce to the scraped spaghetti squash strands. Toss everything together carefully to ensure all the strands are well coated in the luscious sauce.

              Serve: Divide the creamy spinach pesto spaghetti squash among serving bowls. For an extra touch, sprinkle with red pepper flakes and additional grated Parmesan cheese, if desired.

                Enjoy Your Meal: Serve the dish immediately and savor this delightful, healthy twist on traditional pasta!

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings