Green Garlic Pesto and Roasted Spaghetti Squash

Oh yumminess!  This recipe is a hearty substitute for its gelatinous, gluten filled, nutrition less counterpart, pasta.  Use nature made spaghetti squash!  Its delicious, filling, and has all of the texture that is loved in pasta, while ridding the dish of gluten, and adding in nutritive vitamins and minerals. Its high in fiber, which helps regulate blood sugar, keeps you feeling full, and can remove cholesterol from the intestinal tract. This green garlic pesto is a seasonally appropriate alternative to its summer sister, basil pesto.  Green garlic is anti bacterial and inflammatory, perfect for springs allergy battles.  Its rich in iron, good for the heart and helps fight illness.  This dish is delicious as is, or your choice of meat can be added for a hearty protein boost.  Chicken sausage or ground beef are great choices.



One whole spaghetti squash

Butter to taste

1/2 pound green garlic

1 Tbsp. olive oil

1/2 tsp. salt, plus more to taste

1/4 cup pine nuts, pistachios, or walnuts

1/4 cup extra-virgin olive oil

1/4 cup freshly shredded Romano, Parmesan, or  Pecorino cheese


Preheat oven to 350.  Cut squash in half and place on a cookie sheet skin side up.  Add about an inch of water to the cookie sheet to steam your squash in the oven.  Bake for about 30-45 minutes.  When soft, remove from oven and allow to cool 10 minutes.  While still warm, scrape the innards of the squash into a bowl and add butter, and salt.

While the squash is baking, prepare pesto and meat, if desired.

Trim and discard root ends of green garlic. Finely chop green garlic, rinse thoroughly and pat or spin dry.

In a large frying pan over medium-high heat, cook vegetable oil, green garlic, and 1/2 tsp. salt until soft, about 3 minutes. Let cool to warm room temperature.

In a blender or food processor, pulse pine nuts or pistachios to chop. Set aside. Add green garlic and process, scraping down sides as necessary, until bright green and smooth. With motor running, drizzle in olive oil. Pulse in reserved nuts and cheese. Taste and add more salt if you like.

Combine in your favorite bowl to enjoy!