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Lunch | Dinner

Pesto Spaghetti Squash w/ Avocado

(GF, RSF, Best in fall // winter)

Serves 1

We’ve never really gotten over the spaghetti squash as a pasta alternative. It provides quality fibre and still manages to taste great! It’s also really fascinating that it looks exactly like spaghetti!!!! This is another dish to add in a variety of seasonal veggies if you feel so called. We hope you love it as much as we do!

Ingredients

Spaghetti squash

  • 1 Spaghetti squash
  • 1 head broccoli, roughly chopped
  • 1 small zucchini, thinly sliced into half coin shapes
  • 1 avocado
  • 3 tbs pesto (see recipe below)
  • ½ lemon
  • 2 heaped tsp of capers
  • Olive oil
  • Sprinkle of nutritional yeast
  • S+P

PESTO

  • 2 cups fresh basil leaves
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup olive oil
  • 1/3 cup pine nuts
  • 1 wedge of lemon, squeezed
  • 3 cloves garlic, minced
  • S+P to taste

GF – Gluten free
RSF – Refined sugar free
DF – Dairy free
V – Vegan
T – Tran-seasonal
Best in spring // summer

Method

FOR THE Spaghetti squash

  1. Preheat oven to 200C // 400F.
  2. Cut the spaghetti squash in half (from top to bottom) and scoop out all the seeds. Rub the flesh with olive oil, S+P and place face up on a baking tray.
  3. Roast in the oven for approx. 45mins or until soft (poke with a fork).
  4. On a separate baking tray lined with parchment paper, place broccoli and zucchini and drizzle w/ olive oil, S+P.
  5. Roast for approx. 20mins (for efficiency – add in the final 20mins of the spaghetti squash).
  6. Remove the squash and other baking tray of veg and scrape the spaghetti squash out using a fork .
  7. Add all the veggies, spaghetti squash, pesto and capers into a large bowl and mix thoroughly (so the pesto is spread through evenly).
  8. Serve with ½ a lemon, ½ avocado and an extra drizzle of olive oil.

PESTO

  1. Place all ingredients into a high-speed blender and blend leaving it slightly textured and chunky.
  2. Remove from blender
  3. Store leftovers in an airtight jar in the fridge for up to 1 week

Continue Nourishing

Breakfast

Black Bean Brownies

A delicious fiber-packed, fudge-like brownie to satisfy your sweet tooth and serve you with a hint of protein (thank you black beans).

Dinner

Macadamia Moon Loaf

Adapted from the My New Roots Life Changing Bread, this loaf will be a staple in your life – You’re WELCOME! 
It is super simple to make and contains a variety of nuts and seeds that act as both healthy fats and quality protein – by noshing on this bread, you’ll be actively supporting your blood sugar levels and the ripple effect of that is like a hug to hormones, sleep, energy and so much more.

Lunch

Loaded Veggie Pasta

Use the pasta base as a foundation to add in whatever seasonal veggies you have in your fridge. Think: Diced eggplant, chopped tomatoes, broccoli, green beans

Snack

Taro Fries

A golden batch of taro fries is an excellent source of dietary fiber and good carbohydrates, which both improve the function of your digestive system.

 
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like it.

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