Spaghetti Squash with Kale Pesto
Recipe type: Side Dish or Main Dish
Cuisine: Paleo, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6
A delicious and nutritious dish of spaghetti squash with veggies, nuts and/ or seeds, topped with kale pesto.
  • 1 large spaghetti squash (soba noodles or quinoa are delicious as well)
  • 4 cups kale, stems removed
  • 4 scallions
  • 3 cloves garlic
  • ½ cup pine nuts
  • ¼ cup EVOO
  • juice of 1 lemon + zest
  • ½ tsp. sea salt
  • ¼ tsp. Freshly ground black pepper
  • water to desired consistency
  • Optional add-ins: grape tomatoes, sun-dried tomatoes, walnuts, slivered almonds, pepitas, chopped raw or cooked veggies (carrots, bell peppers, green beans, broccoli, cauliflower, asparagus, etc).
  1. Preheat the over to 375 F.
  2. Using a sharp knife, and carefully cut the Spaghetti Squash in half the long way. I find it easiest to stab it in the center and cut down one side at a time.
  3. Scoop out the seeds and discard.
  4. Place squash flesh side up on a large baking dish. Brush with olive oil and season with salt and pepper.
  5. Place the baking dish in the middle rack and roast for 45-60 minutes. It might need longer if you have a very large squash. It is ready when you can easily pull the flesh away from the skin. NOTE: If the squash is drying out while cooking, brush with more olive oil.
  6. Meanwhile, make your pesto with the remaining ingredients. I find a Vitamix to be the easiest, because you can just throw everything in and blend. A food processor works as well. Add the water as necessary.
  7. Once the squash is ready, remove from oven and let cool for 4-5 minutes. Use a fork to scrape the flesh out into long stringy “noodles”. If the strings clump, you can separate them with your fingers.
  8. Add in optional veggies and nuts of your choice, toss with the pesto and serve!
Recipe by Conscious Choices Wellness at