How do I celebrate Meatless Monday?? With some of my favorite veggies, of course!
Spaghetti Squash is an awesome swap for pasta and really easy to prepare. Toss in some of your favorite pesto, add some roasted tomatoes and freshly shaved Parmesan cheese and it is GO TIME.
Let’s start with the spaghetti squash.
How to prepare Spaghetti Squash:
There is a microwave method but I prefer the oven roasting. Simply poke some holes in the spaghetti squash and roast it whole in the oven at 380F for one hour. Or cut it in half and scoop the seeds, adorn with some EVOO and roast for about 35-45 min at 380F or until done. I find that when I slice it in half, I get a bit more of that roasted flavor that I love.
While the spaghetti squash is roasting, you can also roast the cherry tomatoes on the other half of the pan. Just slice them in half and toss them lightly in EVOO and stick them into roast. They may be done before the squash so check them after 20 minutes.
Once the spaghetti squash is roasted to perfection, you use a fork to pull out the strands of the squash. I recommend tossing the pesto with the squash while it is warm.
Now for the pesto! Spaghetti Squash has a really mild flavor – it needs a little flavor punch. You can use spices, garlic, cheese or, my personal favorite: PESTO!
I want to share a pesto that I made a bit ago but went beautifully with this Organic Dish – Vegan Fennel Frond and Basil Pesto with Hemp Seeds. The Hemp Seeds are organic and from Navitas Naturals and you can find them at Whole Foods. I have been seeing more hemp seeds popping up but Navitas Naturals has excellent quality and is my favorite brand. Hemp seeds have all kinds of good stuff in a little nutty seed: a healthy dose of protein, omega fatty acids, fiber, antioxidants and minerals. They take the place of cheese in this recipe and you will never miss the cheese.
Vegan Fennel Frond and Basil Pesto with Hemp Seeds
- 2 cloves of garlic (1 if you do not like uber-garlic)
- 1/2 tsp sea salt
- 1/2 tsp Fennel Pollen from Pollen Ranch(Certified Organic!)
- 1 cup roughly chopped fresh basil leaves
- 1 cup roughly chopped fennel fronds (leafy part at top of bulb)
- 1/3 cup EVOO (California Olive Ranch)
- 1/4 cup organic pine nuts
- 1/3 cup Hemp Seeds (raw shelled)
- Add all ingredients into chopper or food processor EXCEPT the EVOO.
- Chop, process and slowly add the EVOO until smooth.
To put your dish together, toss the pesto to taste with the spaghetti squash and then toss in the tomatoes. Garnish with shaved Parmesan cheese!
Happy Meatless Monday! What are you eating today?
If you would like a more traditional Basil Pesto recipe, here is one from The Hungry Goddess.