Brothers-All-NaturalGreen Pea pesto spaghetti squash, a healthy low-carb alternative to pasta, is a nutritious and satisfying dish for any occasion. The peas add a mild flavor and creamy texture to the pesto.
Green Pea Pesto and Spaghetti Squash
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| Serves | 6 |
| Prep time | 10 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 10 minutes |
| Dietary | Diabetic, Gluten Free, Vegetarian |
| Meal type | Lunch, Main Dish |
| Misc | Serve Hot |
| Website | Brothers-All-Natural Blog |
Flavorful, nutritious, and satisfying dish for any occasion. The peas add a mild flavor and creamy texture to the dish. A healthy alternative to pasta.
Ingredients
- 2 cups Freeze dried green peas
- 3 tablespoons Parmesan Cheese (graded or shredded)
- 3 cloves Garlic
- 1/3 cup basil leaves
- 2 tablespoons Cashews (or pine nuts)
- 1/2 teaspoon Sea salt
- 1/2 teaspoon Pepper (freshly ground)
- 1/4 cup Olive oil
- 1/4 cup Water (or more as needed to hydrate the peas)
- 1 Spaghetti Squash
Directions
| Spaghetti Squash | |
| Step 1 | |
| Preheat oven to 375 degrees. Poke a few holes in the spaghetti squash with a big fork or knife. Bake for about an hour. Remove from oven and let sit until it is cool enough to handle. | |
| Step 2 | |
|
Cut the spaghetti squash lengthwise. Remove the seeds from the center. Using a fork, gently scrape the inside and remove the strands. |  |
| Pesto | |
| Step 3 | |
|
Add all remaining ingredients to a blender and blend until the mixture becomes the consistency of a sauce. Add more water to thin the mixture to the desired consistency. |  |
| Step 4 | |
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Spoon the pesto over the spaghetti squash and serve. Add more peas and Parmesan, if desired. |  |