Spaghetti Squash Noodles with Brussels Sprout Pesto
Serves: 4
  • ⅔ of the amount of the Brussels Sprout Pesto - from above
  • about 3 cups roasted spaghetti squash - from above
  • reserved ½ lb whole blanched Brussels sprouts - from the pesto recipe, above
  • reserved handful whole toasted pumpkin seeds - from the pesto recipe, above
  1. Warm a large sauté pan over medium heat. Add the pesto and let warm through, stirring, for about a minute. Add the spaghetti squash and toss to coat in the pesto. Add the whole Brussels sprouts and let everything heat through thoroughly, stirring. Serve right away, garnished with the whole pumpkin seeds and almond ricotta from above, if using.
Recipe by Golubka Kitchen at