This is a perfect weeknight meal full of tasty vegetables and herbs. It’s bright, colorful, and flavorful! If you’re looking to bulk it up, you can opt to add in some sliced chicken breast, shrimp, or even bake some mozzarella on top.
Ingredients:
1 medium spaghetti squash, sliced in half lengthwise with seeds removed
3 tbsp olive oil
1 cup frozen peas, thawed
3 large leeks, with the dark green ends removed, and thinly sliced (make sure to clean well)
2 cloves of garlic, minced
Zest from one lemon
Salt and pepper to taste
Optional - parmesan to sprinkle on top
For the pesto:
2 cups fresh basil, packed
¼ cup olive oil
3 tbsp pine nuts
Juice from one lemon (about 2 tbsp)
1 large clove of garlic, peeled and smashed
Salt and pepper to taste
Directions:
Preheat oven to 400 degrees F.
Drizzle insides of each squash half with olive oil (about 1 tbsp total) and sprinkle with salt and pepper. Place them cut side down on a baking sheet and roast for 45-55 minutes, or until the flesh of the squash is easily pierced with a fork. Let cool.
While the squash roasts, prepare your pesto by adding all ingredients to a food processor and blend until smooth.
Once squash has cooked and cooled, remove the insides with a fork into a large bowl.
In a large saucepan over medium heat, add the remaining 2 tbsp of olive oil and leeks. Sprinkle with salt and pepper and cook until soft, about 5 minutes. Add in the garlic, the peas, and lemon zest, and continue cooking for 2 minutes. Remove from heat.
Combine the squash with the leeks/peas mixture. Add in ½ the pesto and toss to combine. Keep adding pesto until the squash is coated. Then serve.
Optional - top with grated parmesan cheese
