SERVES 4 TO 6
PREP TIME: 15 minutes (not including time to
make Pepita Parmesan)
ACTIVE TIME: 20 minutes
INACTIVE TIME: 35 minutes
1 medium (2-pound) spaghetti squash, halved
lengthwise, seeds removed
Olive oil spray
Salt and black pepper to taste
1 teaspoon olive oil
1 shallot, chopped
1 bunch (12 to 16 ounces) kale, stems removed,
chopped
1½ cups green peas (fresh or thawed frozen)
Pepita Parmesan, optional
pecan pesto
½ cup pecan pieces
2 garlic cloves
2 cups loosely packed chopped greens of your
choice (spinach, kale, or chard)
1 cup loosely packed chopped fresh basil
3 tablespoons low-sodium vegetable broth (or water)
3 tablespoons olive oil
2 tablespoons lemon juice
Salt and black pepper to taste
1. Preheat the oven to 400°F . Line a baking sheet with parchment paper or a silicone baking mat. Place
the two halves of the squash on the baking sheet, cut side up. Lightly spray the top with olive oil and
sprinkle with salt and pepper. Bake for 35 to 45 minutes, until the flesh is easily pulled apart with a fork.
Remove from the oven and set aside to cool.
2. While the squash is roasting, make the pesto : Combine all the ingredients in a food processor and
process until mostly smooth (teeny chunks or pieces are okay), pausing to scrape the sides as needed. Set
aside until ready to use.
3. Once the squash is cool enough to touch, use a fork to tear the flesh into spaghetti-like strands.
4. Heat the olive oil in a large shallow saucepan over medium heat. Add the shallot and cook until just
translucent. Add the kale, peas, and squash strands and cook, stirring occasionally, until the kale begins to
wilt. Stir in the pesto sauce. Taste and add salt and pepper if necessary. Serve immediately, topped with
Pepita Parmesan, if desired. Keep leftovers in an airtight container in the fridge for up to 2 days.
VARIATIONS
In the mood for pasta? Replace the spaghetti squash with cooked pasta of your choice. Rice would be
another good option. In either case, pick up the recipe at step 2, making the pesto.
To make this oil-free, you can replace all the olive oil with low-sodium vegetable broth or water.
Pecan Pesto Spaghetti Squash with Peas & Kale
