Thai Pesto Spaghetti Squash

Hi Guys!

How is everyone’s week going?! Honestly, this week is going much too slowly for me. I’m waiting on some news/call back so I’ve been pretty anxious and restless! I’m currently in the awkward stage of – do I need a drink, or should I go for a run to let out my anxiety. Since I chose to be responsible today I went with neither and decided to right this blog ha!

I’m just popping in today has I have plenty of work to finish up, but this recipe was so easy and delish that I wanted to spread some mid week cheer. SPEAKING of easy…..did you guys watch the bachelor this week? I had to PVR it, so I just watched it. You guys, here is what I know – I used to feel sorry Nick, really I did. However if you honestly choose women like Corrine, I no longer feel sorry as you clearly make poor choices. Mind you, sometimes I wish I could have a nanny at 29 – so I guess, good for her???

Someone remind me why I watch this show?

Bah, back to food! Ok so as per one of my more recent posts, Meatball Masala, you guys know I have a thing for combining flavours and cultural dishes! I find it such an incredible way to bring so much flavour to a simple dish. Anytime I go out to a restaurant, I usually look for unique flavours first or flavours/combinations I haven’t tried. Those are usually the items that excite me the most, and then figuring out how to recreate them at home. That’s when I get all chef crazy, I’ve been told I tend to over analyze menus and get too vocal about them, so I’ve learned to keep it to myself now.

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Now, I wouldn’t say I don’t eat pasta because I’m Italian and hell, if I want pasta I will eat it. However, 90% of the time I want vegetables to be the star of my plate. So I swapped out the grain in today’s recipe and went for spaghetti squash!

squash2

A reason I like to reach for squash is because of it’s blood sugar regulating properties. Now, it’s important to note that blood sugar regulation is closely tied to our overall supply of B-complex vitamins, and that squash provides five B-complex vitamins! Those vitamins are B1, B3, B6, pantothenic acid, and folate. The unique mix of carotenoid, vitamin C and manganese makes them a super vegetable in my books, being anti- inflammatory, yet another factor that tends to have a nagging effects on blood sugar regulation. I believe by pulling in vegetables like this, we are increasing our intake of superfoods without needing fancy powders all the time. It’s about the quality and method of preparation!

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So today’s crazy simple recipe will give you a superfood boost while being epically delicious!

THAI PESTO SPAGHETTI SQUASH
Yields 4 servings
{Paleo, Vegan}

INGREDIENTS
1 spaghetti Squash
For the Pesto
1 fresh Thai chili, rough chopped
¾ cup (9g) loosely packed mint leaves
½ cup(6g) loosely packed basil leaves
1 cup loosely (12g) packed cilantro
2 cloves garlic, roughly chopped
1/3 cup hemp seeds
¼ cup nutritional yeast
½ tsp salt
1 Tbsp lemon juice
¼ – 1/3 cup olive oil
Topping
Addition sliced fresh chili
Micro Sprouts

METHOD

  1. For the Squash: Preheat the oven to 400 degrees and line a sheet plan with parchment.
  2. Slice the squash down the center vertically and scoop out the seeds – do NOT through the seeds away. See the notes below for baking!
  3. Place both halves of the squash flesh side down on the parchment paper and roast for 25 – 30 minutes. You want it to just be fork tender so it has some texture and it’s not mushy.
  4. For the Pesto: While your squash is cooking, you can make your pesto. In a food processor, combine all the ingredients except the oil. Process on high speeds and then start to stream in the oil. This should yield a thick pesto. Set aside, until ready to assemble.
  5. Once the squash is done, carefully using a fork, pull away the insides, creating the thin squash noodles. You don’t want to let the squash cool too much, because the warm noodles will allow the pesto to really melt in and coat them nicely.
  6. Place your noodles in a bowl and add the batch of pesto, carefully fold the ingredients together until it’s all combined.
  7. Serve, topped with fresh chili and micro sprouts!

    NOTES:

  • If you don’t like heat, remove the seeds from the chili
  • For the squash seeds (pumpkin seeds), rinse them thoroughly, leaving all the stringy bits behind. Dry with a paper towel and toss in a little olive oil and salt. Roast for 6-8 minutes at 400, shaking the pan every few minutes to get even colour! Voila! So easy.

I hope you guys love this combination as much as I did!

Have a good rest of the week, I’ll be back beginning of next week with a super easy side dish to use up those beet greens, they are NOT just for juicing you know!

~Chef Steph

 

 

 

 

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