Healthy & Special Diets > Gluten-Free Recipes > Gluten-Free Dinners > Gluten-Free Vegetable Main Dishes

Gluten-Free Spaghetti Squash with Spinach and Walnut Pesto

A comforting and healthy gluten-free dinner featuring spaghetti squash tossed in a vibrant spinach and walnut pesto. This vegetable-based dish is packed with nutrients and flavor.

Prep Time
15 minutes
Cook Time
45 minutes
Servings
4
Ingredients
  • 1 medium Spaghetti squash
  • 5 ounces Fresh spinach
  • 1/2 cup Walnuts
  • 2 Garlic cloves
  • 1/4 cup Olive oil
  • 2 tablespoons Nutritional yeast
  • 1 tablespoon Lemon juice
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black pepper
  • 1 cup Cherry tomatoes, halved

Preparation

Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds.

Cooking Spaghetti Squash

Place the spaghetti squash halves cut-side down on a baking sheet. Bake for 40-45 minutes, or until the flesh is easily pierced with a fork. Let cool slightly, then use a fork to shred the squash into spaghetti-like strands.

Spinach and Walnut Pesto

While the squash is baking, prepare the pesto. In a food processor, combine the spinach, walnuts, garlic cloves, olive oil, nutritional yeast, lemon juice, salt, and pepper. Process until smooth, adding more olive oil if needed to reach desired consistency.

Assembly

In a large bowl, toss the spaghetti squash strands with the spinach and walnut pesto. Add the halved cherry tomatoes. Serve warm.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 90-110 kcal Protein: 3-5g Carbohydrates: 8-10g Fat: 5-7g Fiber: 2-3g Note: These values are estimates and can vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

This recipe is naturally gluten-free and can easily be made vegan by ensuring your nutritional yeast is plant-based. Walnuts provide healthy fats and protein. Spinach is a great source of vitamins and minerals. Adjust the amount of pesto to your liking.

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FAQ

  • Can I use other nuts in the pesto?

    Yes, pine nuts or almonds would also work well in this pesto.
  • Can I add cheese to the pesto?

    For a non-vegan version, you can add Parmesan cheese to the pesto.
  • How do I store leftovers?

    Store leftovers in an airtight container in the refrigerator for up to 3 days.