Craving something light amidst these darker days? This spaghetti squash with kale pesto will transport you from winter to summer with every bite.

Recipe by: Oh My Veggies
Serves: 4 servings
Prep Time: Quick & Easy


1 extra large spaghetti squash, seeded and halved

1.5 cups green kale leaves, packed and torn

0.5 cups raw walnut pieces, divided

1/4 cup lactose-free parmesan block, 200g, shredded

1/4 cup extra virgin olive oil

1 tablespoon pure lemon juice

2 cloves of garlic, minced

1/3 cup sun-dried tomatoes, 1kg, chopped

0 oil mister or cooking spray

0 salt and pepper to taste

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1. Preheat oven to 400ºF.

2. Place the spaghetti squash halves cut-side-up on a baking sheet and spray the tops with oil. Bake until tender and just beginning to brown on the edges, about 40 minutes. Allow the squash to cool slightly; if liquid has collected in the centers, drain it off, then scrape out the insides with a fork and separate it into spaghetti strands.

3. While the squash is baking, combine the kale, 1/4 cup walnuts, cheese, olive oil, lemon juice, and garlic cloves in your food processor. Process until smooth. Season to taste with salt and pepper.

4. Toast the remaining walnuts and set aside.

5. Toss the spaghetti squash with the pesto in a large bowl. Divide onto 4 plates and top each with the toasted walnuts and sun-dried tomatoes.


The squash I used was 5 pounds. If you can't find one that big, you could buy two or three smaller ones, but note that they may need less time in the oven.