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Kale Pesto and Spaghetti Squash

Kale Pesto and Spaghetti Squash



1 bunch Smith Farms Organic Green Kale

2 large cloves Smith Farms Organic Garlic

½ cup Grated Parmesan

1/3 cup Walnuts

½ -1 cup Extra Virgin Olive Oil

Salt and Pepper

Spaghetti Squash Mixture:

2 Medium Size Spaghetti Squash, Roasted

½ cup Sun Dried Tomatoes, sliced

¼ cup grated Parmesan + more for garnish

¼ cup Pine Nuts

Salt and Pepper


1 Cut squash in half lengthwise and scoop seeds out with a spoon.

2. Drizzle with olive oil, salt and pepper and place on a sheet pan. Turn squash over so the flesh is facing down and fill sheet pan with about an inch of water, or until it reaches halfway up the squash. Roast in a preheated 425 oven for 1-1.5 hours.

3. To make the pesto, place the bunch of kale in a food processor with the parmesan, walnuts, and garlic. Pulse until kale is coarsely chopped and add salt and pepper to taste. While the processor is on, add the olive oil slowly until it becomes fully incorporated and smooth (about ½ to 1 cup).

4. After the squash has cooled, use a fork to scrap the flesh of the squash into a large mixing bowl. Then add about 1 cup of the Kale Pesto and mix evenly. Then add the pine nuts, parmesan, and sliced sun dried tomatoes.

5. Garnish with extra parmesan cheese and enjoy!