As most busy mama’s, I am always looking for fast and easy recipes to throw together for my family. With dietary restrictions, it is often difficult to find quick meals that can work for us! Being a pasta lover, I was determined to create a quick recipe that would meet my limitations, as well as sneak a few veggies into the mix for my girls. Enter Artichoke Lemon Pesto with Spaghetti Squash!
It sounds fancy but is super quick and easy to make, and approved by my occasionally picky kiddos, who have no idea they are gobbling up so many healthy veggies! With this recipe, Mama wins!
Artichoke Lemon Pesto with Spaghetti SquashPrint Me!
- 1 Medium Spaghetti Squash
- 1-13.5oz can Organic Artichoke Hearts (drained)
- 1/2 c. Fresh Basil (packed)
- 1/2 c. Olive Oil
- 1/2 c. Pine Nuts
- Juice of 2 Lemons
- 2 Cloves Garlic
- 1/4 tsp. Sea Salt
- 1/4 tsp. Fresh Ground Black Pepper
- 1/2 TBS. Ghee or Butter (optional)
Cut Spaghetti Squash in half, removing seeds. Then bake in oven at 400 degrees for 45 minutes.
While Spaghetti Squash is baking, put artichokes, basil, pine nuts, lemons, garlic and olive oil into a food processor. Blend until desired consistency. Add remaining ingredients and blend until all seasonings have been throughly blended.
When Spaghetti Squash has finished baking, scoop out strands with a fork and place into serving bowl. Toss spaghetti with 1/2 TBS ghee or butter (optional). Mix pesto sauce with spaghetti, add salt and pepper as desired and serve immediately, while hot.
Feel free to add leftover chicken to the dish for extra protein.