Green Pea Pesto and Spaghetti Squash

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.


  • 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


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.
spaghetti squash
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.
pea pesto blender
Step 4
Spoon the pesto over the spaghetti squash and serve. Add more peas and Parmesan, if desired.
spaghetti squash pesto
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