By: Leigh Stewart
Yoga teacher, educational developer
A few years back, a friend of mine brought a variation of this recipe to what should have been a health convention, but in reality was just a yoga and fitness instructor potluck.
This was at a time when cooking for more than one person was like walking on eggshells: no meat, no dairy, no peanuts, no foods processed within a mile of gluten.
As a yoga instructor, I found value in the awareness surrounding food intake, but equal value in tasty food. Like anything, eating is a balance and recipes that reflect that balance leave us feeling energized and fueled. Below is my take on the spaghetti squash pesto pasta. It is delicious, filling, and nutritious, first and foremost, but also vegan, gluten-free and paleo. Enjoy!
1 spaghetti squash
- Cut the spaghetti squash in half.
- In a large pot, bring water to a boil and add the squash halves.
- Cook for 30 minutes, or until squash has some ‘give’.
- Let the squash cool for 10 minutes.
- Using a fork, scrape out the inside of the squash. Make sure you are scraping hot-dog style, top to bottom.
- Place the scraped squash in a large bowl.
Ingredients:2 cups fresh basil leaves
Optional: a sprinkle of red pepper flakes for spice, or ½ cup nutritional yeast for a creamy finish.
- Place ingredients into a food processor and blend until pureed.
- Add pesto to pasta and enjoy.