Nutrition balance score
Great
Glycemic Index
30
Low
Glycemic Load
7
Low
Nutrition per serving
Calories244.8 kcal (12%)
Total Fat15.2 g (22%)
Carbs23.8 g (9%)
Sugars8.6 g (10%)
Protein7.5 g (15%)
Sodium305.8 mg (15%)
Fiber7.2 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1spaghetti squash
medium
olive oil
for drizzling
2 cupscauliflower florets
Pesto
in Refrigerator section or at Costco or Trader Joe’s
2 cupsbaby spinach
coarsely chopped
0.5lemon
juice of, small, plus wedges for serving
2 tablespoonspine nuts
¼ cupfresh herbs
chopped, parsley or basil
2 tablespoonnutritional yeast
pink himalayan salt
black pepper
freshly ground
parmesan cheese
optional
Instructions
Step 1
Preheat the oven to 400 degrees and line two baking sheets with parchment paper.
Step 2
Cut squash in half and take out the seeds. Drizzle the insides lightly with olive oil and sprinkle with salt and pepper. Place it cut side down on a baking sheet.
Step 3
Roast for 40 - 50 minutes.
Step 4
Drizzle the cauliflower with olive oil, sprinkle it with salt and pepper, and place on the other baking sheet. Roast for about 25 minutes or until golden brown around the edges.
Step 5
Place the baby spinach in a large bowl. Use a fork to scrape the spaghetti squash into strands. Add the lemon juice and season to taste with salt and pepper (you can do this right in the spaghetti squash halves). Add the spaghetti squash to the bowl and gently toss, so that the heat from the squash lightly wilts the spinach leaves.
Step 6
Add the roasted cauliflower, pine nuts, parsley, and a dollop of the pesto.
Step 7
Combine and serve with lemon wedges, extra pesto, and Parmesan, if desired.
Step 8
Makes 4 servings
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