Spaghetti Squash with Garden Pesto and Roasted Curried Chickpeas (V+GF)

This dish you will easily be able to replicate even if you do not have a garden. You will be able to find all these ingredients in your grocery store or at most local farmers markets this fall or winter season making this an excellent seasonal option.

Why eating with the season is so beneficial..

Eating in conjunction with what is in season is something I cannot advocate enough, as that is when food is most fresh and most easily accessible. When we eat food that is locally grown or in season, that is when the fruits or veggies have the most nutrients (prana or lifeforce).

I find that by shopping at my locals farmers markets I am able to really eat the most foods in season, versus just going to the grocery store. A added plus to checking out farmers markets is I always have such rememberable conversations with the vendors and community. Farmers markets are a wonderful way to support and connect with the community.

Let’s get into this recipe.

How to Prepare Spaghetti Squash

(Cook time 30 min)

What you will need:

• -1 Spaghetti Squash

• -1 pan (pan with a sturdy bottom)

• -1 cup of water

1. Preheat oven at 420 degrees

2. Slice the spaghetti squash in half lengthwise and scoop out the seeds and insides. I recommend using a big knife that is not going to break, consider something that will be hardy to cut the squash that will not chip or bend, otherwise do not use your favorite knife on this task. Opening squash can be very difficult as the skin is very tough so use caution.

3. Add water to a baking sheet and place the squash hollow side down, the water is meant to steam the squash.

4. Roast in oven for about 30 mins (each oven and squash will vary so to check flip squash and stick a fork in it while it is in the oven. It should go through without too much difficulty but should also be tender). If you overcook the result will be a squash that is mushy, and you want to be able to create strands with the meat, like spaghetti strands, so try not to overcook your squash.

     5.  Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

Garden Pesto Recipe

Ingredients

• 1 cup of kale

• 1 cup of chard

• 1/4 cup parsley

• 1/2 cup basil

• 1/4 of fresh dill (optional)

• 1/2 cup pumpkin seeds

• 1/2 cup of olive oil

• 3/4 cup nutritional yeast

• 3/4 cup of fresh lemon juice

• 1 tsp of salt (or salt to taste)

• 1 splash of Tabasco (if you like)

How to prepare the Pesto

1. De-stem kale (separate the stalks from the leaves) wash and rough chop the greens (kale ,chard, basil, parsley, dill).

2. Add greens, pumpkin seeds, lemon juice to the food processor and proceed to blend. Drizzle in the olive oil and nutritional yeast.  Blend, blend, blend.

3. BLEND REALLY WELL. (; I honestly was blending my mixture for probably about 8-10 mins, and using a rubber spatula and was smooshing the greens on the side down so everything was becoming well incorporated and well blended

4. Taste test and add your salt or spice it up with the Tabasco.  Tasting food I cannot speak about it enough, ultimately you and your family will be the final consumers so if there is something missing or something test before serving the finished product.

       5. Transfer to a container and enjoy, with a cooked spaghetti squash.

NOTE: If your mixture is looking very thick, you can add a little water 1 tablespoon at a time to help the food processor blend it into a even smoother pesto sauce.

Quick Curried Roasted Chickpeas

Ingredients

• 1 can (15 ounces) chickpeas or garbanzo beans

• 2 tablespoons olive oil

• 1 teaspoon of tamari (soy sauce) or 1 tsp salt to taste

• 1/4 teaspoon black pepper

• 1 teaspoons curry powder

• 1/2 teaspoon crushed red pepper flakes (optional)

Method to Prepare the Curried Roasted Chickpeas

1. Rinse and drain 1 can of chickpeas (place on paper towels and pat dry, optional and a helpful step)

2. In a cast iron pan or oven safe pan drizzle 2 tablespoons of olive oil or coconut oil, proceed to add the chickpeas and sautée for 5-10 mins on medium high heat.

3. Add curry powder, black pepper, tamari (or soy sauce)

4. Option to transfer the pan to a hot over for additional 10 mins, the longer you cook the crispier and more dry the chickpeas will become. Or you can take off the heat and add to garnish your squash.

Assemble and enjoy!