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As the culinary landscape evolves, more and more food enthusiasts are exploring innovative ways to enjoy the flavors and textures they love while adhering to various dietary preferences. One such ingredient that has gained immense popularity in recent years is spaghetti squash. This unique vegetable serves as a nutritious, low-carb alternative to traditional pasta, making it a favorite among health-conscious eaters and those seeking to reduce their carbohydrate intake.

Creamy Spinach Pesto Spaghetti Squash

Discover a deliciously nutritious twist on pasta with Creamy Spinach Pesto Spaghetti Squash! This low-carb alternative to traditional pasta features the unique texture of spaghetti squash combined with a rich and creamy spinach pesto. Perfect for health-conscious eaters, this dish is packed with vitamins and antioxidants from fresh spinach and basil. Enjoy a guilt-free meal that satisfies your taste buds while nourishing your body. Ideal for any occasion!
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Ingredients
  

1 medium spaghetti squash

2 cups fresh spinach leaves, tightly packed

1/2 cup fresh basil leaves

1/4 cup walnuts or pine nuts

1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 cloves garlic, minced

1/4 cup olive oil

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

1/2 cup heavy cream (or coconut cream for a vegan option)

Zest of 1 lemon

Juice of 1 lemon

Instructions
 

Prepare the Spaghetti Squash:

    - Preheat your oven to 400°F (200°C).

      - Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with a little olive oil, salt, and pepper. Place cut-side down on a baking sheet lined with parchment paper.

        - Roast in the oven for about 40-45 minutes, or until the flesh is tender and can be easily shredded with a fork. Set aside to cool.

          Make the Spinach Pesto:

            - In a food processor, combine fresh spinach, basil, walnuts (or pine nuts), Parmesan cheese, minced garlic, olive oil, salt, and black pepper.

              - Process until smooth, scraping down the sides as needed. You want a creamy consistency; if necessary, add a little more olive oil to help blend.

                Combine the Sauce:

                  - In a saucepan over low heat, add the pesto mixture along with the heavy cream (or coconut cream). Stir gently until heated through and well combined, about 3-5 minutes.

                    - Add lemon zest and juice for a bright finish, mixing thoroughly.

                      Assemble the Dish:

                        - Once the spaghetti squash is cool enough to handle, use a fork to scrape the flesh into strands.

                          - Place the spaghetti squash strands in a large serving bowl, and pour the creamy spinach pesto sauce over the top. Toss well to combine until the strands are fully coated.

                            Serve:

                              - Divide the creamy spinach pesto spaghetti squash into bowls, garnishing with extra Parmesan cheese, toasted walnuts, or a sprinkle of fresh basil, if desired. Enjoy your delicious, healthy meal!

                                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings