As a professionally trained chef and author, these recipes are made from only the cleanest and freshest, seasonal ingredients. You’ll love the sweet roasted spaghetti squash paired with a delish kale pesto!
Recipe by Candice Kumai
Serves 4 as a side dish or 2 as a main course
For Squash:
1 large spaghetti squash, cut in half lengthwise (approx. 1 ½ to 2 lbs)
2 tablespoons extra-virgin olive oil to oil the squash prior to roasting
1⁄4 teaspoon sea salt, to taste
For Pesto:
1 ½ cups lacinato kale
3/4 cup whole, raw almonds
1-2 garlic cloves
1/4 teaspoon sea salt
1 tablespoon fresh lemon juice
1/4 cup extra virgin olive oil
Preparing Squash:
ONE: Preheat oven to 350 ̊F.
TWO: With a spoon, scoop to remove the pulp and seeds from the inside of the cavity of the squash until smooth and clean. Drizzle both halves with olive oil and rub to coat. Sprinkle with sea salt.
THREE: Place the squash halves cut-side down on a large, lightly oiled, rimmed baking sheet, tucking garlic underneath. Roast for about 45 minutes, carefully flip over and roast for another 10 minutes or until fork-tender.
FOUR: Remove the squash from the oven and allow the squash to cool for a few minutes, then, using a fork, scrape out the strands of “spaghetti.”
FIVE: Fold in ¼ cup of the kale pesto in to each half of the squash and add a sprinkle of Parmesan or fresh basil to top if desired.
Preparing Pesto:
ONE: Combine the kale, almonds, garlic, salt, and lemon juice into a food processor.
Pulse until coarsely chopped. Stream in the 1/4 cup olive oil and process until a
smooth paste forms.
TWO: Transfer the remaining pesto to an airtight container. Freeze up to 3 months.
About Candice Kumai A regular contributor to The Today Show, GMA, The Cooking Channel and Food Network, Candice Kumai is a professionally trained chef and has authored several cookbooks including Pretty Delicious and Clean Green Drinks. Her work has also appeared in Women’s Health, Shape and Men’s Fitness.
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