Don’t ask me why when it is summer and totally hot out that I am baking spaghetti squash. But. You can’t fight your feelings and I am totally feeling the spaghetti squash right now! And since it is something that is like a spaghetti go ahead and bake it in the morning when it’s not too hot yet and then shred and refrigerate. Totally acceptable! Here is my Artichoke Pesto Spaghetti Squash.
I get inspiration from the web and awesome food blogs (vegan and non) of things to cook and bake up. However, where I get the most inspiration? The Food Network, especially with Giada and Rachael, they are my faves. This dish is a twist on the first dish I ever actually followed off of a show (Giada’s) and it bombed big time. I made it for a family potluck and no one ate it. Yeah, that was bad. But I think when we follow recipes exactly we don’t add in or leave out what we know we like and don’t. For me? Too much lemon is a bad thing in savory dishes. I am just not a tarty lemon person unless it’s in a baked good. And, apparently, neither was anyone at that potluck 4 years ago! So I reworked this dish and made it tons healthier – namely with no pasta. Giada had used orzo which is basically a small noodle that looks like rice. And is super-freaking easy to over eat with! Not here – spaghetti squash is the pasta stand in!
Start by baking the spaghetti squash at 375 degrees for about 45 minutes. Carefully cut the top and bottom off the squash then halve it lengthwise and scrape out the innards (I love that word) – the seeds and stringy parts. Sprinkle with olive oil and black pepper. Chop the onions, zucchinis, and carrots and saute with black pepper and minced garlic and chop mushrooms and add – cook until softened. In a blender or food processor add 1 1/2 jars artichoke (slice the other half of the artichoke for the pasta) lemon juice and zest, parsley, smashed garlic, oregano and salt and pepper and 1/2 cup artichoke liquid. Blend until creamy. Shred the squash into the veggies and mix then add pesto and mix again. Add the sliced artichoke and mix again. The pesto in the blender will be really tart but do not add anything to it; once it’s added to the other veggies it will tame down and be awesome. Enjoy!
Artichoke Pesto Spaghetti Squash, 5 servings
1 Spaghetti Squash, baked and shredded
1 Pkg Button Mushrooms, chopped
1 Yellow Onion, chopped
8 Carrots, chopped
2 Large Zucchinis, chopped
3 Garlic Cloves, minced
1 Tsp Black Pepper
2 Jars Reese Artichoke Hearts, and 1/2 C liquid
1 Lemons, juiced and zested
1 C Parsley, chopped
4 Garlic Cloves, smashed
1 Tbsp Dried Oregano
1/2 Tsp Salt
1 Tsp Black Pepper
1. Heat oven to 375 degrees.
2. Carefully cut top and bottom off squash then slice in half lengthwise.
3. Bake until soft, between 45-60 minutes.
4. Chop and saute onion, zucchinis, carrots with black pepper and garlic. Chop mushrooms then add.
5. In blender or food processor dump 1 1/2 jars artichokes, lemon, parsley, minced garlic, and spices.
6. Process with 1/2 cup liquid of artichoke juice.
7. Slice 1/2 jar artichokes into small pieces.
8. Shred spaghetti squash into saute pan and mix. Pour in pesto and sliced artichokes and mix.
9. Portion out and enjoy.
7 thoughts on “Artichoke Pesto Spaghetti Squash”
This looks perfect for summer. Light, refreshing flavor combinations!
It really was a perfect summer meal. Light in calories which is what we all want, but still super flavorful!
I’m going to have to try this next year when I’m overrun by artichokes from my plant.
Ooh, fresh artichokes! You will have to let me know how it goes!
Mmmmmm artichoke pesto….must try this!
You should, it’s good! 🙂
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