Pesto Spaghetti Squash with Gluten-Free Garlic Bread

While I’m a firm believer in actually eating pasta, I know sometimes you might look for something a bit lighter. My Pesto Spaghetti Squash with Gluten-Free Garlic Bread is absolutely perfect for a comforting but not-too-heavy meal that packs a punch in terms of flavor. You can use store-bought pesto to make it a one and done or make a homemade sauce for extra flavor— I’ve tried them both and you just can’t miss! 

Pesto Spaghetti Squash with Gluten-Free Garlic Bread

While I’m a firm believer in actually eating pasta, I know sometimes you might look for something a bit lighter. My Pesto Spaghetti Squash with Gluten-Free Garlic Bread is absolutely perfect for a comforting but not-too-heavy meal that packs a punch in terms of flavor. You can use store-bought pesto to make it a one and done or make a homemade sauce for extra flavor— I’ve tried them both and you just can’t miss! 

Ingredients
  

  • 2 spaghetti squash halved
  • ½ cup toasted walnuts
  • ¼ cup toasted pine nuts
  • ¼ tsp celtic salt plus more to taste
  • 2 cups fresh basil packed
  • 2 cups spinach packed
  • 3 cloves garlic minced
  • ½ cup extra virgin olive oil more may be needed
  • Red pepper flakes to taste

For the garlic bread:

  • 2-4 slices gluten free bread
  • 6 garlic cloves minced
  • 2 tbsp goat’s ghee
  • 1/4 tsp Italian seasoning
  • 2 tsp flat-leaf parsley minced
  • Pinch of celtic salt

Instructions
 

  • Preheat oven to 375F.
  • Cut spaghetti squash in half, remove the seeds and roast cut side down until fork tender, about 45 minutes. Remove from oven and raise to 400F.
  • Prepare pesto by adding all ingredients to a food processor and blend until combined. Add olive oil as needed to reach desired consistency.
  • Use a fork to separate the cooked squash into “noodles” and set aside. Over medium heat, add the squash to a pan and pour the pesto on top. Mix well and serve hot.
  • Cut gluten free bread into slices.
  • In a small bowl, add garlic, ghee, Italian seasoning, parsley, and salt and mix until combined. Spread a thick layer on the bread.
  • Once the oven has hit 400F, add the garlic bread and bake for around 8 minutes or until golden brown. Flip to broil and broil for a minute or two.
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Pesto Spaghetti Squash with Gluten-Free Garlic Bread