Stuffed Spaghetti Squash with Swiss Chard and walnut Pesto

I have a bit of a obsession with pumpkin! I just love the hearty flavor, the sweetness, the textures, colors and probably everything else about pumpkin!

Now you know and you can probably imagine that I am extremely happy around this season!

The best part is that pumpkins have different shapes, colors and flavors so the possibilities are endless and I never get tired of it! I hope you don’t neither, since pumpkin recipes will be around for a while.

In this recipe you have a combination of the light spaghetti squash flavor and texture with the Swiss chard, another seasonal green leaf that has a place in my heart(and mouth).

I hope you enjoy this recipe as much as I did!!

WHAT YOU WILL NEED:
for 2-3 people

  • 1 medium spaghetti Squash
  • 2 teaspoons olive oil
  • 3 tablespoons pesto Sauce or Homemade Walnut Pesto Sauce
  • 1 big Swiss chard(use Kale if you prefer)
  • 1 onion
  • 2 garlic clover
  • Toasted pumpkin seeds for decoration

Walnut Parsley Pesto Sauce:

  • 2 handfuls fresh parsley
  • 1 stalk basil leaves
  • 1 cup walnut
  • 1/4 to ½ cup olive oil
  • Juice from 1/2 lemon
  • ½ teaspoon nutritional yeast
  • ¼ teaspoon salt

HOW TO:

Pre-heat the oven at 180°C;

Cut the spaghetti squash in the middle, deseed and spread 1 teaspoon of olive oil around the halves. Sprinkle some salt and pepper and roast for about 40 minutes;

Clean the pumpkin seeds, mix some sea salt, lemon juice and zests and roast in the same baking tray then the squash for about 20 minutes;

In a small food processor add all the ingredients for the pesto and blend until smooth(about  1 minute), adjust salt, pepper and olive oil if needed;

Slice the onion, garlic cloves and chopp the swiss chard leaves;

Heat a frying pan with one teaspoon of olive oil. Add the onions and garlic, cover the pan over medium heat until the onions are sweating;

Add the chopped swiss chard and one pinch of salt. Cover the pan and let it simmer for 1 minute;

Top with some toasted pumpkin seeds.

Store the leftover pesto sauce in a container and keep in the fridge for about 1-2weeks or freeze in small ice cubes for later use.

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