• Alison Elliott

Zero-Waste Basil Pesto Spaghetti Squash


Prep Time: 15 Minutes

Cook Time: 55 Minutes

Total Time: 70 Minutes


Ingredients:

Vegan Zero-Waste Basil Pesto

1 Large spaghetti squash

2 tbsp. Olive oil

1 tsp. Salt

1 tsp. Black pepper

1 Onion (chopped)

2 Medium zucchini (chopped)

1 can Chickpeas (drained and rinsed)

2 c. Cherry tomatos (chopped)

2 c. Fresh spinach


Method:

Step 1) Preheat the oven to 400 degrees. Slice the spaghetti squash in half and take out the seeds with a spoon. Drizzle on 1 tbsp. of olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper and flip the squash upside down on a baking sheet. Bake for 40 minutes.


Step 2) While the spaghetti squash is baking click on the link to make the vegan zero-waste basil pesto. Once that is complete move on to step 3.


Step 3) In a sauté pan heat 1 tbsp. of olive oil. Add the chopped onion and cook for 2 minutes. Next, add the chopped zucchini and cook for 8 minutes. Reduce the heat and add the cherry tomatoes. Cook for 3 minutes and then add the spinach, 1/2 tsp. salt and 1/2 tsp. pepper. Cook the mixture until the spinach is wilted and remove from the heat. Finally, stir in the raw chickpeas.


Step 4) Use a fork to fluff the spaghetti squash. Ultimately transfer all of the spaghetti squash to the sauté pan with the zucchini mixture. Add 1/2 c. of the zero-waste basil pesto and stir the dish together well. Option to add additional pesto. Store in the fridge for up to 1 week.


Serving Size: 8