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Spaghetti Squash and Green Pea Pesto Bowls

Today, I'm bringing you one of our favorite weeknight dishes — oven-roasted spaghetti squash with pasture-raised ground lamb, sautéed kale, pesto, and parmesan cheese. We always have leftovers, and it's equally as delish the next day. Enjoy!

Ingredients

Pesto

  • 1 cup organic fresh basil
  • 1 cup peas (thawed if frozen)
  • 1/2 cup pine nuts
  • 1/4 cup nutritional yeast  (or parmesan cheese)
  • 1/4 cup extra-virgin olive oil
  • juice of 1 lemon
  • sea salt to taste

Pasta

  • 1 medium spaghetti squash
  • 1 lb ground lamb (or turkey, beef, or vegan meat substitute)
  • 1 bushel organic curly kale
  • 1/2 medium yellow onion
  • 1 tbsp garlic minced
  • 1/2 tbsp chili flakes (optional)
  • parmesan cheese (optional)

Instructions

  • Preheat your oven to 425F. Prick your spaghetti squash (carefully) 5-10 times with a sharp knife or fork. Place the spaghetti squash on a middle rack and bake — whole —for approximately 45 minutes. Once it starts to brown on the outside and you can easily stick a knife through it, it's done. Pull it out and let it cool.
  • While the spaghetti squash is baking, make the pesto. In a food processor, whirl together all of the ingredients for the pesto. You may need to scrape down the edges a few times. If it's too thick for your liking, add more olive oil or room-temp water. Set aside.
  • Once the spaghetti squash is out of the oven, ground your meat. In a large pan, pour in your olive oil and chopped yellow onion. Sauté until translucent. Then, add in your minced garlic. Stir until combined.
  • Add your ground lamb to the pan. Using a spatula, dice the meat into bite-sized pieces and cook all of the way through. Then, add in your chili flakes.
  • De-stem your kale and tear it into small pieces. Add the kale to the pan and stir it around until it wilts.
  • Carefully slice open your spaghetti squash and remove the seeds with a spoon. Using a fork, scrape the insides and plate a portion of the spaghetti squash. Top the spaghetti squash with a few spoonfuls of the meat, kale, and pesto. Sprinkle on parmesan cheese. Dig in!

Notes

If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations. For more recipes visit the wellnesswithedie.com.