Spiral Butternut Squash with Cauliflower Basil Pistachio Pesto

I have always loved cauliflower. The fact that it is the ‘in’ food right now makes me jump for joy. Rice it, mash it, roast it – turn it into pesto!

Now, what should I put it on? Butternut squash spaghetti, yum.

It might seem like a vegan dish, and I did get inspiration from vegan recipes. I’m sure vegans out there could figure out the right substitutions to make this vegan. Me, I’m trying to get my veggies in as I’m not convinced I really like vegetables even though I tell myself I do. But, this dish actually made me like vegetables, for real.

The nuttiness of the roasted squash spaghetti with the herb, nut garlic flavor of the pesto was amazing. The creamy texture of the pesto and the slight crunchiness of the squash felt like a hearty meal. It was so flavorful and filling that this omnivore did not miss her meat and starches.

So, here goes the recipe:

Serves 42017-01-24-1
30 – 45 minutes prep and cook time

Disclaimer – nutrition information is intended for directional use only. Recipe entered into Calorie Count Recipe Analyzer (closing down in March 2017) and adjusted to adhere to analyzer’s standards. Author does not make any claims to accuracy of recipe analysis. 

 

 

Squash Spaghetti

2 cups spiral cut butternut squash (you can also get it pre-spiraled in the grocer)
1 Tbsp olive oil
pinch kosher salt (do not use table salt)
several grinds from the black pepper mill

Instructions:
Sauté up the squash with olive oil, salt and pepper until it just start to turn to a bright orange. Transfer to a baking sheet and roast in a 400 degree oven towards the top for about 15 minutes.

Pesto
1/2 head cauliflower
2 handfuls of fresh basil (about 2 cups)
2 tsp chopped garlic (about 2-3 fresh cloves)
1/3 cup shredded parmesan cheese
1/2 cup low fat milk
2 Tbsp olive oil
1/3 cup pistachios without the shell
2 pinches kosher salt (do not use table salt)
1/2 tsp red pepper flakes (optional)

Instructions:
Boil cauliflower until soft. Drain and transfer to food processer. Combine with all ingredients except pistachios and red pepper flakes. Process until smooth and creamy (add more milk or olive oil for if you want a thinner consistency). Add in pistachios and red pepper flakes and process until pistachios are chopped and mixed throughout.

Prepare the plate:
Combine the pesto and squash in a saute pan mixing until combined.