Pecan Pesto Spaghetti Squash with Peas & Kale


Pecan Pesto Spaghetti Squash with Peas & Kale

A clean and easy dinner recipe that happens to be vegan.  This recipe is super easy to make, cozy, and delicious. Combining all of these things creates a beautiful dish that most people would enjoy.
Course Vegan
Keyword vegan
Prep Time 15 minutes
Cook Time 20 minutes
Inactive time 35 minutes
Total Time 1 hour 10 minutes
Servings 4


  • 1 medium (2lb/900g) spaghetti squash, halved lengthwise, seeds removed
  • olive oil spray
  • salt and black pepper to taste
  • 1 tsp olive oil
  • 1 shallot, chopped
  • 1 bunch (12-16oz/340-455g) kale, stems removed, chopped
  • 1½ cup (210g) green peas (fresh or thawed frozen)
  • pepita parmesa (optional)

pecan pesto

  • ½ cup (65g) pecan pieces
  • 2 garlic cloves
  • 2 cup (60g) loosely packed chopped greens of your choice (spinach, kale, or chard)
  • 1 cup (30g) loosely packed chopped fresh basil
  • 3 tbsp low-sodium vegetable broth (or water)
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • salt and black pepper to taste


  • Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper or a silicone baking mat. Place the two halves of the squash on the baking sheet, cut side up. Lightly spray the top with olive oil and sprinkle with salt and pepper. Bake for 35 to 45 minutes, until the flesh is easily pulled apart with a fork. Remove from the oven and set aside to cool.

Make the pesto:

  • Combine all the ingredients in a food processor and process until mostly smooth (teeny chunks or pieces are okay), pausing to scrape the sides as needed. Set aside until ready to use.
  • Once the squash is cool enough to touch, use a fork to tear the flesh into spaghetti-like strands.
  • Heat the olive oil in a large shallow saucepan over medium heat. Add the shallot and cook until just translucent. Add the kale, peas, and squash strands and cook, stirring occasionally, until the kale begins to wilt. Stir in the pesto sauce. Taste and add salt and pepper if necessary. Serve immediately, topped with Pepita Parmesan, if desired. Keep leftovers in an airtight container in the fridge for up to 2 days.


    • In the mood for pasta? Replace the spaghetti squash with cooked pasta of your choice. Rice would be another good option. In either case, pick up the recipe at step 2, making the pesto.
    • To make this oil-free, you can replace all the olive oil with low-sodium vegetable broth or water.
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