Everything you practice, eat and participate in now is cumulative. Are you taking the best care of you, right now? How do you want to look and feel in 5, 10 or 15 years? I know, I want to look and feel amazing! I’m here to help you, with all things food! As a professionally trained chef and published cookbook author, I promise you these recipes are made from only the cleanest and freshest ingredients. I go out of my way and research, visit farms, shop at the market daily and write for various health publications, all for you! Let’s make clean, healthy and happy choices together, shall we?
I know you’ll love this sweet and clean roasted spaghetti squash paired with a clean and delish kale pesto! Why, that sounds like heaven on a plate. Enjoy, gorgeous friends! You are beautiful. xx Candice
Serves 4 as a side dish or 2 as a main course
For the Squash:
1 large spaghetti squash, cut in half lengthwise (approx. 1 ½ to 2 lbs)
2 tablespoons extra-virgin olive oil to oil the squash prior to roasting
1⁄4 teaspoon sea salt, to taste
For the Kale Pesto:
Makes ½-3/4 cup pesto
1 ½ cups lacinato kale
3/4 cup whole, raw almonds
1-2 garlic cloves
1/4 teaspoon sea salt
1 tablespoon fresh lemon juice
1/4 cup extra virgin olive oil
Preparing the Squash:
1- Preheat oven to 350 ̊F.
2- With a spoon, scoop to remove the pulp and seeds from the inside of the
cavity of the squash until smooth and clean. Drizzle both halves with olive oil and
rub to coat. Sprinkle with sea salt.
3- Place the squash halves cut-side down on a large, lightly oiled, rimmed baking
sheet, tucking garlic underneath. Roast for about 45 minutes, then carefully flip over
and roast for another 10 minutes or until fork-tender.
4- Remove the squash from the oven and allow the squash to cool for a few
minutes, then, using a fork, scrape out the strands of “spaghetti.”
5- Fold in ¼ cup of the kale pesto into each half of the squash and add a
sprinkle of Parmesan or fresh basil to top if desired.
Preparing the Kale Pesto:
1- Combine the kale, almonds, garlic, salt, and lemon juice in a food processor.
Pulse until coarsely chopped. Stream in the 1/4 cup olive oil and process until a
smooth paste forms.
2- Transfer the remaining pesto to an airtight container. Freeze up to 3 months.