Fall Recipe: Spaghetti Squash Pasta with Pomegranate Pesto
The holiday season is approaching, which fills our schedules with dinner parties and family time. Alexandra Catalano (@eatcute), nutritionist and lifestyle expert, put together this recipe that's perfect for entertaining guests. Grab the family and enjoy!
1 whole spaghetti squash
1/4 cup of water
Heat the oven to 400 degrees. Place the squash on a cutting board and cut it in half lengthwise. Scoop out the seeds using a large spoon. Place both halves of squash on a rimmed baking sheet facing up. Pour 1/4 cup of water in the pan and roast for 45 minutes.
Remove the squash from the oven and allow to cool for 20 minutes. Use a large fork to scoop out the spaghetti squash in an outward scraping motion. Place in a bowl and set aside.
1 cup chopped fresh mint
1/2 cup of fresh basil
1 cup of raw pine nuts
1/3 cup fresh pomegranate seeds
1 cup extra-virgin olive oil
1 teaspoon finely grated lime zest
1 tablespoon fresh lime juice
1 /2 garlic clove
1/2 teaspoon pink salt
In a pan, roast garlic, olive oil, sea salt, & pine nuts. Roast for a few minutes till the garlic becomes lightly browned. Then, add the pomegranate seeds and mint. Sauté for 5 minutes or until soft. Pour mixture into a bowl and add fresh chopped mint and a pinch more olive oil.
Add lemon and lime juice and mix well. Pour over spaghetti squash pasta and enjoy!