Effortless Spaghetti Squash Noodles with Cashew Basil Pesto

Love noodles? This is for you. This dish is a great alternative to pasta for both kids and adults. Cashew pesto is a delicious sauce with a nutty, cheesy flavor. This dish is sure to become a staple in your family’s recipes. It’s not necessary to tell anyone that this dish is gluten-free as well as dairy-free.

Ingredients
Use organic ingredients whenever possible

1 medium squash
1-2 tsp olive oil
1 large clove of garlic
1/2 cup raw cashews
1/4 cup raw pumpkin seeds
Fresh basil leaves 2 cups
1 tsp lemon zest
Juice 1 lemon
1/4 tsp
Sea salt

More to Taste

1/4 cup olive oil
UTENSIL
Food processor

Method
Spaghetti Squash Directions
Pre-heat the oven to 200degC (400degF).
Cut the squash in half, top and bottom.
Then, cut the squash in two lengthways.
Use a spoon to scrape off all the seeds and stringy meat. Brush a little extra virgin oil on the flesh of the spaghetti and place it cut-side down onto a baking sheet lined with foil.
Roast for 30-40 minutes, or until the meat is completely cooked and tender to the touch. Rest the meat for at least 15 minutes, or until it is cool enough to handle.
Start at one end of the “noodles” and scrape them out in lengthwise direction using a fork. Voila! Noodles.
Pesto Directions
Garlic should be added to the food processor and minced.
Add basil, cashews and pumpkin seeds.
Slowly pour olive oil into the food processor through the top spout. Stop the food processor and clean down the sides.
Continue processing until smooth. Add a little more olive oil if needed. If you plan to use the pesto as a sauce, you can add up to 1/4 cup water.
All together
Transfer the warm noodles into a large bowl.
Add pesto to the pasta and gently mix until well combined.
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Love noodles? This is for you. This dish is a great alternative to pasta for both kids and adults. Cashew pesto is a delicious sauce with a cheesy and nutty taste. This dish is sure to become a staple in your family’s recipes. It’s not necessary to tell anyone that this dish is gluten-free as well as dairy-free.

Ingredients
Use organic ingredients whenever possible

1 medium squash
1-2 tsp olive oil
1 large clove of garlic
1/2 cup raw cashews
1/4 cup raw pumpkin seeds
Fresh basil leaves 2 cups
1 tsp lemon zest
Juice 1 lemon
1/4 tsp
Sea salt

More to Taste

1/4 cup olive oil
UTENSIL
Food processor

Method
Spaghetti Squash Directions
Pre-heat the oven to 200degC (400degF).
Cut the top and bottom inches of the squash.
Then, cut the squash in two lengthways.
Use a spoon to scrape off all the seeds and stringy meat. Brush the flesh of the spaghetti with extra virgin olive and place the cut side on a baking sheet lined with foil.
Roast for 30-40 minutes, or until the meat is completely cooked and tender to the touch. Rest the meat for at least 15 minutes, or until it is cool enough to handle.
Start at one end of the “noodles” and scrape them out in lengthwise direction using a fork. Voila! Noodles.
Pesto Directions
Garlic should be added to the food processor and minced.
Add basil, cashews and pumpkin seeds.
Slowly pour olive oil into the top spout of the food processor. Stop the food processor and clean down the sides.
Continue processing until smooth. Add a little more olive oil if needed. If you plan to use the pesto as a sauce, you can add up to 1/4 cup water.
All together
Transfer the warm noodles into a large bowl.
Add pesto to the pasta and gently mix until well combined.
Would you benefit from a juice detox guided by a professional? Discover our exclusive

Food Matters Juice Detox

today.


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