It seems as if Fall has finally arrived here in Southern California. Not that I minded the 80 degree beach days, but a little change of weather is welcomed. This is also the time of year when you find squash aplenty at the farmers market. The other day at the market I bought my first squash of the season which to me means the official start of autumnal cooking.
Spaghetti squash didn't used to be on my list of favorites, but it has grown on me over the years. Since it is less sweet than most other squash varieties, it works as a blank canvas for you to create whatever dish you like, either savory or sweet. After experimenting with it a bit, I have grown to love this vegetable.
For this variety, I paired the squash with a homemade pesto and some roasted tomatoes. It was great served by itself or it would also be great served alongside some baked. Garnish this with some toasted almonds and you have a satisfying, savory meal. This is a great dish to make on a chilly Fall evening. Enjoy!
YIELDS
6 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 medium spaghetti squash
- 3 cups rainbow chard
- 2 cups basil
- 2/3 cup olive oil
- 1/2 cup almonds
- 1/4 cup nutritional yeast
- 6 cloves garlic
- 2 tomatoes
- 1 tsp dried thyme
- to taste sea salt
- 8-10 almonds, toasted
Directions
1. Preheat oven to 425, cut spaghetti squash in half and scoop out the seeds in the middle. Place cut side down on a baking sheet and bake for 40-45 min
2. Cut the tomatoes into wedges, toss with olive oil, thyme and sea salt and bake in the oven for the last 20 min of baking time
3. While the squash and tomatoes are cooking, make the pesto by placing the almonds, basil, garlic, nutritional yeast and sea salt into your food processor, drizzle in the olive oil. You may want to add a little water if it's too thick for your liking
4. Take the squash out of the oven and let cool 10-15 min
5. While your squash is cooling, toast your almonds for about 10 min, cop and set aside
6. With a fork, shred the squash into strands. Place in a bowl with the chard, add in half of the pesto and stir well until the greens are wilted.
7. Top the squash with the roasted tomatoes, sprinkle with toasted almonds and serve.
Also by Kathryn: Paleo Vegan Pumpkin Apple Granola
Vegan BLT Salad with Creamy Sunflower Ranch
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Photo: Kathryn Farrugia
Vegan BLT Salad with Creamy Sunflower Ranch
Get more like this—Subscribe to our daily inspirational newsletter for exclusive content!
