Recipe: Spaghetti Squash with Pesto and Grapes

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When it comes to balancing heart-healthy meals with appealing flavors, it’s important to lean on nutritious ingredients that pack mouthwatering taste. For example, grapes are a delicious yet subtle way to incorporate a little something extra into your diet while adding a juicy burst of flavor.
Grapes of all colors — red, green and black — can be enjoyed as a ready-to-eat, on-the-go food anytime and anywhere. Grapes are also a healthy choice, as they’re a natural source of antioxidants and other polyphenols, and contain no fat and virtually no sodium.
Because of their versatility, heart-healthy grapes can also be used as an ingredient to add fresh appeal, vibrant color and a light touch of sweetness to almost any dish, like Roasted Cod with Fennel and Grapes or Spaghetti Squash with Pesto and Grapes. For something quick and nutritious featuring fresh fruits and vegetables, try this Vegetarian Poke Bowl with tofu, fresh grapes, avocado and crunchy, raw beets and carrots.
Find more recipes to make healthy eating easy at grapesfromcalifornia.com.

Spaghetti Squash with Pesto and Grapes

Prep time: 15 minutes
Cook time: 45 minutes
Servings: 6
Ingredients:
1 large spaghetti squash
¹³ cup extra-virgin olive oil, divided
½ cup chopped walnuts, divided
2 cloves garlic
2 cups packed basil leaves
1 cup packed arugula
1 Tbsp. lemon juice
1 tsp. lemon zest
¹³ cup freshly grated Parmesan cheese
¼ tsp. salt
freshly ground pepper, to taste
1 cup cannellini beans, rinsed and drained
1½ cups red California grapes, halved
Instructions:
Heat oven to 400°F. Cut squash in half lengthwise and remove seeds. Using fork, poke shallow holes in skin of squash then brush with 1 Tbsp. oil and place it, cut-side down, in rimmed baking dish. Bake 30-40 minutes, or until tender. 
To make pesto: In food processor, process ¼ cup walnuts, garlic, basil, arugula, lemon juice and lemon zest until well chopped. Add remaining olive oil, Parmesan, salt and pepper; process until well blended.
Once squash is done baking, remove from oven. Cool squash 5-10 minutes then, using fork, scrape inside flesh of squash, removing “spaghetti,” and place it in large bowl. Add pesto and beans to cooked squash and toss gently with tongs to combine. Divide equally into six bowls and top each with ¼ cup grapes and 2 tsp. chopped walnuts. 
Nutritional information per serving: 290 calories; 7 g protein; 24 g carbohydrates; 20 g fat (62% calories from fat); 3 g saturated fat (9% calories from saturated fat); 5 mg cholesterol; 160 mg sodium; 6 g fiber.