Pumpkin seeds are a more versatile ingredient than you might think. In this healthy alternative to a pasta dish, they make an incredible pesto with bright, fresh flavors from cilantro and kale. Pumpkin seeds are a rich source of magnesium which is important for muscle contraction and can reduce lactic acid build-up, making them a great post-workout recovery food.
**To give this recipe a protein boost, add a small, grilled or baked pasture-raised chicken breast to each spaghetti squash serving.
Ingredients
- ½ cup unsalted raw pumpkin seeds (also called pepitas)
- 2 spaghetti squash, halved lengthwise, seeds removed
- 2 tablespoons avocado oil
- 1 ¼ teaspoon Himalayan salt, divided
- 4 large kale leaves, blanched and stems removed
- 1 cup cilantro leaves, with tender stems
- ½ bunch scallions tops, greens only
- 1 garlic clove
- Juice of 1 lime
- ¼ teaspoon freshly ground black pepper
- ¼ cup extra virgin olive oil
Optional Garnish: Coriander Roasted Pumpkin seeds
- ¼ cup unsalted raw pumpkin seeds
- 1 tablespoon olive oil
- ½ tablespoon ground coriander
- ½ lime, juiced
- Pinch Maldon salt
Preparation
- Preheat the oven to 350°F. Prepare a baking sheet with parchment paper and evenly spread ½ cup of unsalted raw pumpkin seeds to roast. If making the optional garnish, mix ¼ cup unsalted raw pumpkin seeds in a small bowl and mix with olive oil and ground coriander. You can place these seeds on the same baking sheet, making a small gap in between. Roast for 10 minutes, then remove from the oven and place the dry roasted seeds on a plate to cool. Mix the oiled coriander seeds in a small bowl with lime juice and Maldon salt, then return to the sheet and bake for 10 more minutes. When seeds are perfectly roasted remove them from the oven and set aside to cool.
- Increase oven temperature to 400°F and line a baking sheet with parchment paper. Brush the interior of the spaghetti squash with avocado oil and ½ teaspoon salt. Place the squash cut side down on the baking sheet and roast for 30 to 40 minutes or until lightly browned on the outside, fork-tender, but still a bit firm.
- While squash is roasting, make the pesto by combining the remaining ¾ teaspoon salt, kale, cilantro, scallions, garlic, lime juice, black pepper, and olive oil. Process until combined.
- Remove squash 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.
- Divide squash to individual bowls, top with pesto, then gently mix and top with optional roasted pumpkin seeds.
Preheat the oven to 350°F. Prepare a baking sheet with parchment paper and evenly spread ½ cup of unsalted raw pumpkin seeds to roast. If making the optional garnish, mix ¼ cup unsalted raw pumpkin seeds in a small bowl and mix with olive oil and ground coriander.
You can place these seeds on the same baking sheet, making a small gap in between. Roast for 10 minutes, then remove from the oven and place the dry roasted seeds on a plate to cool. Mix the oiled coriander seeds in a small bowl with lime juice and Maldon salt, then return to the sheet and bake for 10 more minutes. When seeds are perfectly roasted remove them from the oven and set aside to cool.
Increase oven temperature to 400°F and line a baking sheet with parchment paper. Brush the interior of the spaghetti squash with avocado oil and ½ teaspoon salt. Place the squash cut side down on the baking sheet and roast for 30 to 40 minutes or until lightly browned on the outside, fork-tender, but still a bit firm.
While squash is roasting, make the pesto by combining the remaining ¾ teaspoon salt, kale, cilantro, scallions, garlic, lime juice, black pepper, and olive oil. Process until combined.
Remove squash 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.
Divide squash to individual bowls, top with pesto, then gently mix and top with optional roasted pumpkin seeds.
Nutritional analysis (per serving, does not include optional garnish): Calories: 313, Total Fat: 28 g, Saturated Fat: 4 g, Cholesterol: 0 mg, Fiber: 4 g, Protein: 6 g, Carbohydrates: 14 g, Sodium: 726 mg, Sugars: 5 g
