Spaghetti Squash With Pistachio Sauce Recipe

Spaghetti Squash With Pistachio Cream Sauce Recipe

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I love this Spaghetti Squash With Pistachio Cream Sauce Recipe. It’s so healthy and delicious. My toddler loved it And I was so happy. I love when she eats this plant based recipe for spaghetti squash pasta. When you compare spaghetti squash vs pasta the caloric and nutritional differences are remarkable.

Even though my older child wants nothing to do with them at least my daughter and I are eating healthy. I still consider it a win! And maybe when he’s older he will appreciate healthy food like this recipe for spaghetti squash pasta.

This recipe for spaghetti squash pasta is creamy, tasty, and a bit spicy. It’s a great recipe idea for the entire family! Additionally it’s plant based and can be helpful for weight loss.

Spaghetti squash is also called vegetable spaghetti. When baked the insides of the squash are easily pulled apart like noodles. They can be ivory, yellow, and orange.

The darker the orange color the higher the carotene. Inside contains large edible seeds. Spaghetti squash is low in calories and high in nutrition. It contains protein, fiber, and vitamin A.

Squash is also rich in the B vitamins 1, 2, 3, 5, 6, and 9. Also calcium, iron, and more. Spaghetti squash is affordable because it’s so easy to grow in many regions. And it tastes delicious with this pistachio cream sauce recipe.

This pistachio cream sauce recipe is creamy delicious

What are the differences between spaghetti squash vs pasta? 1 cup of spaghetti squash has 31 calories. 1 cup of regular pasta has over 200 calories.

Black garlic seasoning is so delicious. I had never had it before but I always wanted to try. It’s very healthy and had a sweet tangy taste. Black garlic has a flavor similar to balsamic. It’s delicious in the this pistachio cream sauce recipe.

Ingredients for the spaghetti squash include 1 Whole Spaghetti squash, 1/2 Tbsp Salt, 1/2 Tbsp Black garlic powder, and 1/2 Tbsp Dried rosemary.

Ingredients for the pistachio cream sauce include 1 Cup Pistachios Shelled, dried, and unsalted. Also 2 Cups Water, 1 Tbsp Apple cider vinegar, and 1/2 Tbsp Salt.

Other seasonings for spaghetti squash include 1/2 Tbsp Black garlic powder, 1/2 Tbsp Dried rosemary, and 1/2 Tbsp Cayenne pepper. The directions for this plant based recipe are below. This recipe is perfect for low calorie plant based meal prepping too.

This recipe is a gluten free plant based whole food.

Spaghetti Squash With Pistachio Cream Sauce

This Spaghetti Squash With Pistachio Cream Sauce is a healthy whole food plant based meal!

Course Main Course, plant based
Cuisine American, vegan
Keyword baking, plant based, squash
Prep Time 20 minutes
Cook Time 45 minutes
Resting time 15 minutes
Total Time 1 hour 5 minutes
Servings 6 Servings
Calories 150 kcal
Author admin

Ingredients

For The Spaghetti Squash

  • 1 Whole Spaghetti squash
  • 1/2 Tbsp Salt
  • 1/2 Tbsp Black garlic powder
  • 1/2 Tbsp Dried rosemary

For The Pistachio Cream Sauce

  • 1 Cup Pistachios Shelled, dried, unsalted
  • 2 Cups Water
  • 1 Tbsp Apple cider vinegar
  • 1/2 Tbsp Salt
  • 1/2 Tbsp Black garlic powder
  • 1/2 Tbsp Dried rosemary
  • 1/2 Tbsp Cayenne pepper

Instructions

For The Spaghetti Squash

  1. Preheat oven to 350 degrees F

  2. Use a fork to sporadically poke a few holes around squash
  3. Bake for 45 minutes
  4. Once squash is cooled down enough cut in half and use a fork to break squash noodles a part then add seasoning

For The Pistachio Cream Sauce

  1. Soak pistachios in water overnight

  2. Drain nuts (keep water!) and purée into paste

  3. Add vinegar and seasoning and blend some more

  4. Slowly add water back in blending intermittently until thoroughly combined

Recipe Video

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