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Quinoa with Spaghetti Squash and Dill-Almond Pesto

Posted by Peggy on January 7, 2010

Quinoa with Spaghetti Squash and Dill-Almond Pesto
Recipe: Quinoa with Spaghetti Squash and Dill-Almond Pesto


  • 1 spaghetti squash
  • 1 1/2 cups quinoa; black, red or white
  • 3 cups vegetable or chicken stock
  • 1/2 teaspoon minced garlic
  • 1 tablespoon lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1/3 cup packed finely chopped fresh dill
  • 1/3 cups sliced almonds
  • 1/3 cup chopped feta


  1. Preheat oven to 375˚.
  2. Prick the whole squash in several places, about 12 times, with a skewer or other sharp pointed object. Place whole squash on a baking sheet on middle rack of oven; roast 1 hour.
  3. While squash is roasting, in a medium-sized saucepan, bring stock and quinoa to a boil. Reduce heat, cover, and cook until water is absorbed and quinoa is tender, 15-30 minutes. Toss cooked quinoa with 1 tablespoon olive oil. Season to taste with kosher salt, if desired, and freshly ground pepper.
  4. Meanwhile, make a pesto by combining garlic, lemon juice, olive oil, dill and feta.
  5. When squash is baked and cool enough to handle, cut in half lengthwise with a sharp knife. Scoop the seeds and fibrous strings from the center of the squash and discard.
  6. Scrape the prongs of a kitchen fork over the squash flesh to shred the pulp into spaghetti-like strands. You should have 3-4 cups.
  7. In 4-6 serving bowls or dishes, divide quinoa, then top with shredded squash and center a spoonful of pesto on top of the squash.

Squash Roast Time: 1 hour

Active Time: 30 minutes

Number of servings (yield): 4-6 main course servings

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