Spaghetti Squash with Broccoli-Pumpkin Seed Pesto

Roasted spaghetti squash with homemade broccoli and pumpkin seed pesto makes for a light yet filling and nutritious dinner – perfect for post-holiday eats!

Spaghetti Squash with Broccoli-Pumpkin Seed Pesto #vegetarian #glutenfree #healthy #dinner #recipe

I don’t know about you all, but I have been seriously crunching on the spaghetti squash lately. While from where I stand, spaghetti squash bears zero resemblance to actual spaghetti, it still makes for a comforting meal during those chilly winter nights when all you want to do is curl up with something hot and steamy and stringy-cheesy.

All in all, this recipe is…

  • Healthful
  • Relatively quick and easy
  • Gluten-free
  • Vegetarian (can easily be made vegan, or can easily include animal protein)
  • Fun to consume
  • Flavor-blasted

Spaghetti Squash with Broccoli Pumpkin Seed Pesto | TheRoastedRoot.net #healthy #dinner #recipe #glutenfree #almostpaleo #vegetarian

Let’s talk about broccoli pesto for a hot second. SAWEET ramalamadingdong, I’d never think in a million years broccoli would make a good pesto…it does folks. Truly, madly, deeply, it does. So much so, that I made this exact meal 5 out of 7 sequential days until all of the pesto had been used up. Which brings me to my next point: the recipe for the broccoli pumpkin seed pesto makes enough for 3 to 4 spaghetti squashes (totalling 6 or 8 spaghetti squash halves). You can either bang out dinner for 6 to 8 or do as I did and eat on the pesto throughout the week. Or, you can store the pesto in a sealed jar and keep it in the freezer for future uses.

The roasted pumpkin seeds are everything in this pesto – roasting the pumpkin seeds is easy and speedy quick, and the process yields so much nutty, rich flavor. Of course you can skip the roasting if you’re under a time crunch.

Spaghetti Squash with Broccoli Pumpkin Seed Pesto | TheRoastedRoot.net #healthy #dinner #recipe #glutenfree #almostpaleo #vegetarian

Spaghetti Squash with Broccoli Pumpkin Seed Pesto | TheRoastedRoot.net #healthy #dinner #recipe #glutenfree #almostpaleo #vegetarian

The order of operations here is you roast the spaghetti squash in the oven (if you’re new to spaghetti squash or could use some tips, check out my tutorial on How to Roast Spaghetti Squash), and prepare the pesto while the squash is roasting.

I blanch the broccoli prior to turning it into pesto mostly to be sure nothing wacky inhabiting the broccoli makes it into my pesto, but also because I prefer the flavor and texture over using raw broccoli. Once the spaghetti squash and the broccoli pesto are finished, I simply combine the two forces, grate a metric ton of parmesan over the meal, and savor every bite of this plant-centric dinner.

Spaghetti Squash with Broccoli Pumpkin Seed Pesto | TheRoastedRoot.net #healthy #dinner #recipe #glutenfree #almostpaleo #vegetarian

Spaghetti feed!

Spaghetti Squash with Broccoli Pumpkin Seed Pesto | TheRoastedRoot.net #healthy #dinner #recipe #glutenfree #almostpaleo #vegetarian

Spaghetti Squash with Broccoli-Pumpkin Seed Pesto

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Author: Julia
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Ingredients

  • 3 to 4 spaghetti squash roasted
  • 1 large crown broccoli chopped into florets
  • 2/3 cup raw pumpkin seeds
  • ½ cup Parmesan cheese grated
  • 2 cloves large garlic minced
  • 1/2 teaspoon sea salt to taste
  • 2/3 cup olive oil

Instructions

  1. Follow these instructions on How to Roast Spaghetti Squash.
  2. While the spaghetti squash is roasting, place chopped broccoli into a saucepan and cover with water. bring to a boil and cook for 2 to 3 minutes, just until bright green. Drain the water and immediately rinse the broccoli in a collander with cold water. Allow broccoli to cool all the way and pat dry.
  3. Spread the pumpkin seeds on a baking sheet and roast at 375 degrees F for 5 minutes, or until seeds are golden-brown.
  4. Add the blanched broccoli, pumpkin seeds, parmesan cheese, garlic, and sea salt to a food processor. Pulse until roughly chopped. Leaving the food processor on, slowly pour the olive oil through the opening at the top to combine. Continue processing until desired consistency is reached (Note: You may need to stop the food processor a few times to scrap the sides in order to get everything to combine). This recipe makes a very thick pesto sauce. For thinner consistency, add more olive oil until your desired consistency is reached.
  5. Serve spaghetti squash with desired amount of pesto sauce and garnish with more roasted pumpkin seeds and grated parmesan cheese.

Recipe Notes

Make this a low-FODMAP meal by omitting the garlic.

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Comments

  1. Marcie

    I love spaghetti squash and can use all the healthier flavor-blasted recipes I can get after last week. 😃. I have a lot of broccoli in my garden and can’t wait to make pesto out of it — awesome idea!

    Reply
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  3. Spirited Morgan @ Spirited and Then Some

    Omigod, I cannot even. These have left me speechless and soundless, except for the part where I laughed out loud at seeing “ramalamadingdong” spelled out. Made. My. Day. It happens to be one of the words I have never known quite how to spell. So, THANK YOU for the recipe and THANK YOU for spelling out ramalamadingdong. The former will be happening in my kitchen and the latter will be happening in all forms of written communication. Could I pull it off in a faculty email chain? 🙂

    Reply
    1. Julia Post author

      LOL pretty please use, “ramalamadingdong” in a faculty email chain! It would be most ingenius! So happy you like the recipe and the use of the word, “ramalamadingdong” 😉

      Reply
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