It’s a new year and time to get back on track. After indulging in a few too many delectable sweets and glasses of wine, it was time to get back to my usual plates of kale salads and green smoothie bowls. We spent the holidays in Winnipeg visiting my beau’s family. We had a wonderful time! We left Montreal snowless and warm, and hopped off the plane to a full on winter wonderland. I’m really not a winter person, but it was really great to have a blanket of white fluffiness come Christmas morning! Although the blistering cold made it less than inviting to go outside, so we stayed in most of the time eating, watching movies, drinking, reading books, eating more, chatting… you know, family time! We we came back we celebrated New Year’s quietly at home, then celebrated Christmas with my family. Needless to say that it was a beautiful holiday.
Like most people, once the new year has started, I wanted to get back to healthy eating. The thing is that I’m not willing to give up the comfort food (especially when it’s -1,000°C outside). Solution: kale pesto and spaghetti squash. If you’ve never tried spaghetti squash, you have no idea what you’re missing. It’s so easy to make and the spaghetti-like strands make it the perfect alternative to pasta when you’re trying to fit more veggies into your diet. The kale pesto will give you your fix of healthy fats without feeling like you’re eating mushed up salad. It’s seriously delicious and only takes minutes to whip up. Top your dish with a little shredded parmesan, chopped sundried tomatoes or chopped fresh basil and voilà!
Spaghetti Squash with Lemony Kale Pesto
1 large spaghetti squash, halved and seeded
Dried basil, to taste
1 1/2 cups fresh kale, roughly torn
1/2 cup raw walnut halves
1 tbsp fresh lemon juice
1 clove garlic
1/4 tsp sea salt
3 tbsp extra virgin olive oil
1. Start by preheating the oven to 350°F. Cut the squash in half and take out the seeds. Rub a little extra-virgin on the cut side and sprinkle with a little sea salt and dried basil. Place on a baking sheet, cut side down, and pop in the oven for 40-45 minutes, or until it gets a little brown on the edges. Remove from oven and let cool a little before using a fork to scrap the squash and create spaghetti-like strands. Set aside.
2. While the squash is baking, prepare the pesto. In a food processor, add the kale, walnuts, lemon juice, garlic and sea salt, and pulse a few times until the mixture becomes coarse. Then, set the food processor on low speed and stream in the olive oil slowly. Once everything is incorporated, set on high until the mixture is smooth.
3. Divide the spaghetti squash into two bowls and toss each with 1/4 cup of the kale pesto. Top with freshly grated parmesan cheese, fresh basil or a sprinkle of hemp seeds.
[All photos are my own and not to be used without permission]