Spaghetti Squash with Cilantro Pepita Pesto

by Judy Griffin on January 30, 2013

A tasty & nutritious hearty meal to nourish you.

A tasty & nutritious hearty meal to nourish you.

Spaghetti Squash with Cilantro Pepita Pesto

Ingredients:

  • 1 medium Spaghetti Squash
  • 2 tsp of sesame oil
  • 1/4 cup extra-virgin olive oil, divided
  • 1/2 cup pepitas (shelled pumpkin seeds)
  • 1/2 cup (firmly packed) Fresh cilantro leaves and stems (you could use basil instead)
  • 1 garlic clove, chopped
  • Juice of 2 limes
  • 1 tsp Celtic  sea salt
  • 1 tsp freshly ground black pepper
  • Pinch of coriander

Directions for roasting Spaghetti Squash

  1. Preheat oven to 400
  2. Poke holes in squash with a fork.
  3. Put in a Glass Baking Dish
  4. Bake for about 45 minutes or until soft
  5. When done let cool a bit because it gets steamy
  6. Open –discard seeds (you can save to roast later)
  7. Remove squash with a fork-comes out like spaghetti

Pesto Preparation

  1. Heat 2 tsp. sesame oil in a large nonstick skillet over medium-high heat.
  2. Add pumpkin seeds; sauté until beginning to brown and pop, about 2 minutes.
  3. Transfer seeds to paper towels to drain; let cool. Reserve skillet.
  4. Pulse 6 Tbsp. pumpkin seeds, cilantro, coriander seeds, and garlic in a food processor until coarsely chopped.
  5. With machine running, gradually add lime juice, 1/4 cup oil, then 1/4 cup water, blending until coarse purée forms.
  6. Season pesto to taste with salt, & pepper.

Mix Spaghetti Squash with Pesto & serve. Makes about 4-6 servings.

Make an extra Hearty & Savory Meal by adding Wild Salmon & Spinach

Pesto Cilantro Pan Seared Salmon

  • 4 4-ounce wild salmon fillets
  • Juice of 1 lime
  • 1 Tbsp of sesame oil
  • 3 cups of baby spinach
  1. Season salmon with sea salt & pepper & pour lime juice over salmon & let sit for about 15 minutes.
  2. Heat 1 Tbsp. of sesame oil in a skillet over medium heat.
  3. Add to skillet and cook until just opaque in center, 3–4 minutes per side.
  4. Place Baby Spinach on a platter. Add fillets over bed of spinach and  top with pesto sauce.

Serves 4 or 6 if you want to serve smaller pieces or purchase more salmon.

 

 

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