Servings: 6 servings


1 medium to large spaghetti squash
3 Roma tomatoes, seeded and diced
¼ cup Whole 30 Pesto (see recipe below)
Extra virgin olive oil, optional



Poke a few holes in the skin of the uncut spaghetti squash with a fork. Place entire uncut squash in the microwave and microwave for 8-10 minutes on high to get skin pliable enough to cut.

Use a dish towel to remove the squash to your cutting board and cut from end to end in half.

Remove and discard seeds.

Place squash cut side down on a plate or platter and microwave on high for about 15 minutes, using five minute intervals. Once the squash is soft, invert and using a fork, pull and scrape the meat from the squash, finishing with a spoon to remove all flesh from shell. Discard the outer shell.

Toss with tomatoes and pesto and serve. (Note: If your pesto is too thick, add some additional olive oil to loosen it.)

Optional: Drizzle with olive oil before serving if desired.



½ cup walnuts
3 cloves garlic, minced
3 cups packed fresh basil leaves
1 cup spinach leaves
Juice of ½ lemon
1½ cups extra-virgin olive oil
½ teaspoon salt
½ teaspoon black pepper

HEAT a dry skillet over medium-high heat. When the pan is hot (sprinkle some water on the dry pan—if it sizzles, it’s hot), add the walnuts in a single layer and stir or shake frequently until lightly browned, about 2 minutes.

COMBINE the walnuts and garlic in a food processor and pulse a few times to combine. Add the basil and spinach and pulse until coarsely chopped. Add the lemon juice. While mixing on low speed, add the olive oil in a slow stream until all the ingredients are fully blended. Add the salt and pepper and pulse a few more times to combine.



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