Spaghetti squash is a healthy alternative to pasta and a great option for gluten-free living. It can be prepared like traditional spaghetti with red or white sauce and is also delicious when tossed with a little pesto. Today's dish puts a spin on pesto by featuring sage, apple, and walnut instead of basil, cheese, and pine nuts. It is lower in acid than traditional tomato-based sauces and lower in fat than Alfredo sauce. And the sage gives this spaghetti a culinary kick, so the cheese is optional.
This is one of my most versatile dishes. It is gluten-free. It can be prepared vegetarian or vegan. You can add meatballs for the meat-lovers in your family (hint: pork works well with sage!). And if you are on a low-acid or GERD diet, you can leave out the raisins and lemon juice to reduce the overall acidity. So many options and so easy to make - ENJOY!!!
Spaghetti Squash with Apple, Sage and Walnut Pesto
1 medium spaghetti squash
¼ cup walnut halves or pieces
2 tablespoons extra-virgin olive oil
½ tablespoon lemon juice
1 medium-sized red apple, cored and chopped
⅛ cup sage leaves
1 tablespoon raisins
1 tablespoon brown sugar
¼ teaspoon cinnamon
¼ teaspoon salt
Romano Cheese, optional
1. Preheat oven to 350°F. Use a fork to poke holes all over the squash. Place on a foil-lined baking sheet in the oven and bake for about 1 hour or until the squash is fork-tender. When cool enough to handle, cut in half lengthwise and remove the seeds. Scrape squash with a fork to remove the strands. Place strands in a large serving bowl. Set aside.
2. In a food processor or mini chopper, finely grind the walnuts. Add olive oil, juice, apples, sage, raisins, brown sugar, cinnamon, and salt. Process until smooth.
3. Toss warm spaghetti squash with pesto. Season with salt and pepper, to taste. Sprinkle with cheese, if desired.