This vegetarian meal is perfect for those busy weeknights where you want a warm, comforting meal that is also healthy. Enter the star of this meal, the spaghetti squash! While spaghetti squash can act as the low-carb alternative to traditional pasta, it it still incredibly delicious and satisfying, especially when topped with a delicious sauce. We topped this dish with a homemade Macadamia Nut Pesto, and also brushed the squash with our Basil Olive Oil before it went into the oven. Feel free to add any protein of your choice to this meal as well, such as roasted chickpeas, chicken breast, sautéed shrimp, or even tofu. With the creamy pesto, fresh herbs, and crispy broccoli, this dish is sure to please the whole family!
Pesto Spaghetti Squash with Oven-Roasted Broccoli Recipe:
- 1 large spaghetti squash, halved and deseeded
- 2 tbsp Wild Groves Basil Olive Oil, divided
- 1 head of broccoli, chopped into florets
- 2 tbsp pesto (can use store-bought or make our Macadamia Nut Pesto recipe on the blog!)
- Salt and pepper to taste
- Fresh herbs such as basil and parsley
- Parmesan cheese and red pepper flakes, optional
Heat your oven to 415 degrees F. Place both halves of your spaghetti squash on an aluminum foil lined baking sheet and brush the insides with 1 tbsp Wild Groves Basil Olive Oil and season with salt and pepper. Turn the squash halves cut side down and roast for approximately 40 minutes, until tender. On another sheet pan, toss your broccoli florets in the other tablespoon of olive oil, salt, and pepper and place in the oven until browned and crispy, 15-20 minutes. Once the squash are broccoli are done roasting, toss half of a cooked spaghetti squash with 2 tablespoons of pesto and top with fresh herbs, roasted broccoli, and parmesan cheese if desired. Serve warm.