Spinach Artichoke Pesto Spaghetti Squash Bowls
Spinach Artichoke Pesto Spaghetti Squash Bowls- roasted spaghetti squash stuffed with spinach pesto and marinated artichoke hearts. Grain-free, gluten-free and can easily be made vegan too!
We’re officially in the last week of February! That means winter is coming to a close and spring will be here soon.
I’ve got some travel plans on the agenda over the next couple of months so I’ve been trying my best to work ahead. I spent the entire weekend in the kitchen and, even though I am utterly exhausted, I’m really excited to share all of the delicious things I’ve been working on with you guys!
In the meantime, seeing how we only have a little bit of winter left, I thought we could squeeze in one last spaghetti squash recipe while it’s still in-season…
These Spaghetti Squash Burrito Bowls are still one of the most popular recipes on my site so I know there are a lot of you out there that love this bright yellow vegetable as much as I do. If that’s truly the case then I think you’re really going to like this recipe because it’s the simplest one I’ve made yet.
Outside of roasting the squash, all you have to do is make the pesto which is super easy thanks to the help of a food processor. It’s just a combo of baby spinach leaves, pecans, fresh garlic, lemon zest, and olive oil blended together.
To save time, I like to make the spinach pesto while the spaghetti squash is roasting. Then when that’s done, you layer it inside of the squash along with the artichoke hearts, top it with a little cheese, place it under the broiler for a few minutes until it’s nice and golden, and it’s ready to eat!
Super easy, right?
I went with pecans to mix things up but you can use whatever kind of nuts (or seeds if you’re allergic to nuts) you have on hand. Walnuts, almonds, or pine nuts would all work well. I debated whether or not to add cheese but I had some leftover from a pizza I made so yeah, there’s that. However, you can easily substitute vegan cheese, homemade cashew parmesan (which I’ll list in the notes) or finish it off with a balsamic reduction. I think the balsamic would taste great with the pesto and the artichoke hearts.
Just like my other spaghetti squash bowl recipes, this one also makes four bowls. Brandon and I both get full off of eating just one so I like to save the other two for lunch the next day. After I top with them with cheese, I just wrap them in tin foil and store them in the refrigerator. Then all you have to do is pop them in the microwave for a few minutes when you’re ready to eat. Easy peasy and oh so cheesy! Just like me. ;)
Spinach Artichoke Pesto Spaghetti Squash Bowls
Yield: 4 bowls
Prep Time: 15
Cook Time: 50
Total Time: 1 hour 5 min
- 2 medium-size spaghetti squash (approx. 3lbs each)
- 10 ounces baby spinach (approx. 4 cups packed)
- 3 garlic cloves
- 1/2 cup pecans (or other preferred nut/seed)
- zest & juice of 1 lemon
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 10 ounce jar of marinated artichokes, drained
- 1 cup shredded Italian blend cheese (or vegan cheese/cashew parmesan*)
Preheat the oven to 425°F then line two cookie sheets with parchment paper. Wash the spaghetti squash and slice off the stem at the top (if it is too hard to cut, pierce it a few times then microwave it for about 5 minutes to help soften it). Cut each squash in half lengthwise then use a spoon to scrap out the seeds and the darker yellow strands that the seeds are attached to. Rub a little bit of high heat oil on the inner rim of the squash then place each half face down on the baking sheet. Roast in the oven for 30-45 minutes, depending on the size (longer for larger squash). You can test to see if it’s done by squeezing the outside with an oven mitt. If it’s easily pliable then it’s ready. Remove it from the oven and set aside to cool.
While the squash is roasting, prepare the pesto by combining the spinach, garlic, pecans, olive oil, lemon zest/juice, and salt & pepper in a blender or a food processor. Blend on high for about 10 seconds, scrape down the sides, then blend for another 20 seconds, until smooth.
Once the squash has cooled down (for at least 15 minutes), use a fork to scrape the insides. Distribute the pesto and the artichoke hearts into each half then top with shredded cheese. Turn the oven to broil then transfer the squash back to the oven and cook until the cheese is golden and bubby, for about 5 minutes. Serve warm and enjoy!
*To make your own vegan cashew parmesan, combine 1 cup raw cashews with 4 tablespoons nutritional yeast, 1 teaspoon fine sea salt and 1/2 teaspoon garlic powder in a food processor and pulse until finely ground. Store sealed in the refrigerator for up to 2 weeks.