Spaghetti Squash Pasta with Pomegranate Pesto
Whenever I’m craving comfort food, one of my all time favorite recipes to make is pasta. Growing up Italian, my mom would make pasta at least once a week. It was our Sunday tradition to have a pasta dinner with our family and then sit in our living room and play music on my grandfather’s record player.
While this tradition is very special to me, one thing I do not have fond memories of is the feeling of being bloated or having heart burn. Gluten and night shades veggies can be a little tricky for my sensitive tummy, so I found a way to keep the tradition alive by making a few simple adjustments.
This spaghetti recipe is a fun, low carb, grain-free twist of my mother’s pasta dish with sweet fruit and fragrant herbs. I’ve replaced the pasta noodles with spaghetti squash and subbed out the tomato for pomegranates, pine nuts and mint. It’s filling, delicious and dare I say heavenly!
Spaghetti Squash vs Pasta
Spaghetti squash is a low-calorie and fiber rich food.t has over 2 grams per serving, which is more than regular pasta. Spaghetti squash is also a great source of vitamin C, manganese, and vitamin B6!
How to Slice Your Spaghetti Squash
Spaghetti squash has thick walls, which can be a real pain in the “you know what” to cut through. You’ll need a sharp chef’s knife and a good cutting board that won’t slip.
Pro tip: You can rest your cutting board on a kitchen towel to prevent it from moving around.
The trick is to create a flat surface so you can slice through the squash safely. Here’s how I do it (see the video below for visuals, and be careful):
1.Rest the squash horizontally on the cutting board. Hold the squash firmly in place.
2.Cut off the top and bottom edges. Use a sharp chef’s knife to cut off the top. Turn the squash around 180 degrees and slice off the bottom, keeping your hand far away from the knife.
3.Then, turn the squash upright, with the widest end against the non-slip cutting board. This gives you a stable position for slicing. Start at the top and slice downward. Your hands should never be beneath the knife. Keep your cute little fingers safe!
Spaghetti Squash Pasta with Pomegranate & Pine Nut Pesto
Ingredients
Instructions
- Heat the oven to 400 degrees. Place the squash on a cutting board and cut it in half lengthwise. Scoop out the seeds using a large spoon. Place both halves of squash on a rimmed baking sheet facing up. Pour 1/4 cup of water in the pan and roast for 45 minutes.
- Remove the squash from the oven and allow to cool for 20 minutes. Use a large fork to scoop out the spaghetti squash in an outward scraping motion. Place in a bowl and set aside.
- In a pan, roast garlic, olive oil, sea salt, & pine nuts. Roast for a few minutes till the garlic becomes lightly browned. Then, add the pomegranate seeds and mint. Sauté for 5 minutes or until soft. Pour mixture into a bowl and add fresh chopped mint and a pinch more olive oil.
- Add lemon and lime juice and mix well. Pour over spaghetti squash pasta and enjoy!
