Last night I truly contemplated changing the name of this blog to Kale Pesto & Spaghetti Squash. Yes, this recipe was THAT good. I thought to myself… “This is what I’m all about now, this is what my life is meant to be.” And that was just after one bite. Holy Wow!! How could something this healthy taste this good?!? How?? Ok, ok, I’ll stop questioning the unanswerable and just keep eating. I devoured the whole thing, slowly and quickly at the same time. It was a vortex of flavors. I was captured by it all and writing this is so difficult now because I don’t have anymore sitting in front of me. Sad… Who am I kidding, I’m gonna make it again tonight!
Let’s Go! Lot’s of moving parts here.
Kale Pesto & Spaghetti Squash
Ingredients:
Spaghetti Squash
Asparagus
Sun Dried Tomatoes
Olive Oil
Salt & Pepper
a handful of baby kale
a handful of raw pumpkin seeds
3 tablespoons nutritional yeast (or Parmesan cheese)
a big drizzle of olive oil
a little drizzle of water
Salt & Lemon Pepper & Dry Basil
For the Garlic Cashew Cream:
1 cup raw cashews
1 cup water
Garlic Powder
Onion Powder
Salt & Pepper
Directions:
1. First things first. Wash your spaghetti squash well since we’ll be eating right out of it later. Cut in half length wise. This was tough for me. Be careful. Try to cut into 2 even halves.
2. Scoop out the seeds and stringy bits in the middle.
3. Preheat oven to 400 and drizzle olive oil on the inside flesh of the spaghetti squash. Salt & Pepper and pop in the oven face up for about 30 minutes.
4. While your spaghetti squash is baking in the oven. Prep everything else.
5. Kale Pesto: add kale, pumpkin seeds, nooch/parm, and seasonings to your food processor. Pulse, Pulse, Pulse until you get a paste. Then start to drizzle in your olive oil while your food processor is running. I added about a 1/3 of a cup of olive oil then I started to feel guilty so I switched to water and added about a 1/4 cup water just to get everything blendy and pestoey. It’s a good trick if you want to save some calories for dessert.
6. Garlic Cashew Cream: I ALWAYS have some cashew cream in my fridge because its so great on many recipes but if you’re making from scratch, here you go.
a. soak cashews in warm water for 30 mins to overnight. (the longer you can soak the better)
b. drain cashews and add to food processor
c. add seasonings
d. pulse cashews while adding water a little at a time until you get a creamy texture.
e. taste it to make sure it’s perfect and add more seasonings if needed.
7. Cut asparagus into 1 inch pieces. Chop up about 1/3 cup sun dried tomatoes. Saute these together in a pan using the oil from sun dried tomatoes or just plain olive oil. Dont overcook your asparagus since it’s going in the oven. You want a nice bite. Add salt & pepper to taste.
8. Ding! Your spaghetti squash is ready. Remove from the oven and let cool for about 15 minutes. Once it’s cool start to scrape the inside with a fork. It will turn into a stringy spaghetti. So magical. Scrape as much as you can without poking through the skin. We want to use these as bowls for our spaghetti.
9. Mix your squash with the asparagus & sun dried tomatoes in the saute pan. Add a few tablespoons of the cashew cream and mix well. Transfer this mixture back to the Squash bowls.
10. Put your squash back in the oven on high broil just to warm everything up again and get a crunchy top. Everybody loves a crunchy top.
11. Remove from oven and drizzle (or drench, I wont judge) with your Kale Pesto.
Originally Posted on: March 6, 2015
Greens & Fries 
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