You know when you’re thinking about a recipe you really like, and you really want to make it … but it’s not the healthiest recipe? That’s how this pesto came about. I wanted the amazing Santa Fe Wraps but so didn’t want to go through all that work – or all those calories! The next best thing? Pesto! Those same Santa Fe flavors from the wraps but made healthier in some easy pesto wrapped around yummy and healthy spaghetti squash. I hope you get to enjoy this vegan and gluten-free Green Chili Pesto Smothered Spaghetti Squash for dinner soon!
Who doesn’t love a good Santa Fe wrap? Or any wrap really. It just seems so healthy calling something a wrap, but really just like anything, it’s all about what you add to it. Tons of unhealthy cream cheese? Not healthy. Tasty of course, but not healthy. Pesto can be very unhealthy because of the oil you add to it, but if you have broth, stock, or unsweetened nut milk? Boom, almost calorie free! Pesto’s are also really easy and simple to toss together, it’s really amazing how seldom I actually make them. I love redoing recipes, but pesto’s don’t get much playtime in my kitchen. Today is different. And since I was wanting healthy spaghetti I figured the flavors of my favorite wraps wrapped around super-healthy spaghetti squash was the perfect way to healthfully enjoy all the Santa Fe flavors I was wanting to enjoy!
Start by slicing the ends off your spaghetti squash then cutting in half. Scrape out the innards then drizzle one tablespoon of oil over both sides and sprinkle black pepper and garlic and onion powder over both sides. Bake at 375 degrees for 60 minutes – now, I bought a huge spaghetti squash so it took longer to cook than a smaller one, so yours may not need that much time. Once squash is done then start the pesto – the pesto will give the squash time to cool enough that you can handle it without burning your fingers. In a small food processor dump everything but the milk and process. Add in the milk then process until smooth and pestoy. Use a fork to scrape out the squash into a bowl then add in the pesto, then if you are feeling like a Pinterest picture dump a little of the mixture into one half of the squash. This has a little spicy bite to it so beware, but it pairs so well with the squash. Enjoy!
Green Chili Pesto Smothered Spaghetti Squash,
2 Cans Green Chilis, 1 can drained and 1 can not drained
1/3 C Raw Walnuts
1 Tbsp Minced Garlic
1 C Cilantro
1 Bunch Green Onions, root and bad ends cut off
1/3 C So Delicious Dairy Free Unsweetened Cashew Milk
1 Large Spaghetti Squash
1/2 Tsp Black Pepper
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
2 Tsp Olive Oil
1. Set oven to 375 degrees. Line a baking sheet with parchment paper.
2. Slice ends off the squash then slice in half lengthwise.
3. Use a spoon to take out innards and seeds.
4. Drizzle oil and sprinkle pepper, onion and garlic powder over both halves of the squash.
5. Bake 60 minutes then take out and let cool enough to touch.
6. Dump all ingredients except milk into a small food processor and process; add in milk and process until minced.
7. Use a fork to shred squash and dump into a large bowl. Pour pesto over the squash and mix.