Recipe of the Month

January 2016: Jalapeno Pesto Spaghetti Squash



  • 1 spaghetti squash
  • 1/3 container grape tomatoes, sliced in half
  • ¼ – ½ white onion, diced (more for larger squash)
  • 2 cups kale, destemmed, washed and chopped
  • 1 container Whole Foods Jalapeno Pesto
  • Salt and pepper
  • Crushed red pepper


  1. Preheat oven to 400 degrees. Line baking sheet with foil.
  2. Slice spaghetti squash in half. Scoop out insides and seeds. Rub a little olive oil over flesh part of squash. Season with a little salt and pepper.
  3. Place squash flesh side down on baking sheet and put in oven for 30-35 minutes.
  4. When there’s about 10 minutes left for squash to cook, sauté white onion in medium skillet with a little olive oil for 2-3 minutes. Add kale and cook another 3-5 minutes. Add tomatoes last and let that cook for another few minutes. Season with salt and pepper. Add in crushed red pepper if desired.
  5. When spaghetti squash is done cooking, turn flesh side up and let it sit for about 5 minutes. Take a fork to the flesh and move downwards to create pasta-like strands. Put squash strands into a large bowl.
  6. When finished making the “pasta”, add in the jalapeno pesto (I started with about half the container and mixed). Add more to taste.
  7. Add in kale, onions and tomatoes and mix.
  8. Top with a little parmesan or feta, or add in an organic protein. Enjoy!
*Using prepared pesto makes this dish easier and faster. Because it’s already seasoned, you do not have to worry about seasoning the dish yourself!
*If you do not want to buy the jalapeno pesto, you can use regular pesto and add in some fresh jalapeno, or omit, if you do not prefer heat.