Tuesday, 28 October 2014

Stuffed veggie spaghetti squash & homemade pesto

October always makes me think of cosiness - with its first cold days, snuggled up in a blanket on the couch - and pumpkins. Since I last year discovered the gorgeous butternut squash and its wonderful taste, it has become my go to winter vegetable of all times (along with sweet potato, but that's another story).

I recently spotted a spaghetti squash at the organic supermarket where I work. Its quite silly name made me very curious about its purpose. Is it a secret ingredient for spaghetti bolognaise? (It happens regularly that I have these blonde thoughts, ehem).

So last week, I made this very simpel stuffed and veggie spaghetti squash for dinner. It was the best dinner I've ever cooked in my whole life. Seriously!

~ ~ ~ ~ ~ ~ ~
(3-4 servings)

For the stuffed spaghetti squash:
1 spaghetti squash (rugby size)
1 turnip
2 tomatoes
1 parsnip
1 small zucchini
2 handfuls of baby leaf spinach
1 handful of rocket lettuce
200 g meat substitute of choice
Olive oil (extra virgin)
Coconut oil
Pepper, salt

For the pesto sauce:
2 cups of baby leaf spinach
1/2 cup of rocket lettuce
Juice of 1 small lemon
10 cashews
A good glug of extra virgin olive oil
~ ~ ~ ~ ~ ~ ~

Step 1:

Cut the spaghetti squash in half with a very sharp knife. Be very very careful!! A spaghetti squash is very difficult to cut (I wish my dad was around when my knife got stuck in the squash, ugh). Remove the seeds.

Drizzle both halves with some olive oil and season with salt and pepper (act in this order, otherwise the oil will wash away all the spices). Place in a preheated oven at 200 °C for about 40 minutes until you can easily pierce the flesh with a fork.

Step 2:

Clean all the vegetables, peel the parsnip and turnip and cut them all in small chunks. Stir-fry in coconut oil for about 15 minutes. Season to taste with pepper, salt and oregano.
Add your meat substitute and fry until ready.
At the end, add some baby leaf spinach and rocket lettuce.

Step 3:

Prepare the pesto sauce. Put all ingredients for the pesto sauce in a blender and blend until you have a silky smooth and gorgeous green sauce. Put aside.

Step 4:

After about 40 minutes, remove the cooked spaghetti squash from the oven. Using a fork, remove the flesh from the skin. You'll see your spaghetti strands appear. Highlight of the recipe! (the eating of it not included of course)

Step 5:
Fill the hollowed shells with some spaghetti squash strands, mixed vegetables and top off with your homemade pesto sauce.

And tadaaaa ...

For having never ever prepared a spaghetti squash before, this was actually a very successful experiment. The taste of the homemade pesto sauce came fully to its own in this recipe. The lime just made it perfect. Yummm ...

Have you ever made a spaghetti squash?



  1. Looks delicious! Glad you're back to blogging! :)


  2. This looks amazing! I've been wanting to try spaghetti squash for ages, but I don't seem to be able to find it anywhere!
    So glad you're back to blogging, I missed you! xx

    Pillarbox Post

  3. I've never made this but WOW!!
    Congrats on 100 milestone, btw :)

    Alice x


Thank you for your lovely comment!