PUMPKIN SEED PESTO SPAGHETTI SQUASH BOWLS | dolly and oatmeal

we’re heavy into pumpkins at the moment here at our house. amesy is in full-on halloween mode - listening to a halloween album non-stop, asking to watch “it’s the great pumpkin, charlie brown” again and again, and spotting each and every pumpkin on doorstops and grocery stores like it’s his job! which is all to say that the halloween/spooky vibe has never felt so spirited than before, and i’m going with it full throttle. i remember counting down the days until halloween, planning what my costume would be, and i can imagine that’s what amesy is feeling to a certain degree (as much as 3-year old can, of course). for a while there he wasn’t understanding what a costume was, and didn’t want to dress up. then, all of a sudden a couple of weeks ago, all amesy could talk about was wanting to “skooky punkin” (aka, spooky pumpkin). when i asked him what his baby brother should be, he said: a pumpkin. when asked what me and my husband should be, he said: pumpkins! suffice to say, ames is all about the pumpkins, so we’re rolling with that this year (even though i have a sneaking suspicion he’s really going to want to wear his dinosaur costume from last year…we shall see). in any event, i can’t wait to see how halloween unfolds for him - being witness to his enthusiasm for holidays, and life in general, is the greatest gift.

i’m trying (very slowly it seems) to keep up my end of the bargain and cook all things pumpkin, pumpkin spice, etc., etc. but with all the pumpkin everything recipes out there, i thought i would share an equally festive, but savory use of pumpkin, that is: the pumpkin seeds. today we’re making a vegan pumpkin seed-based pesto. we add a bit more seeds than a traditional pesto calls for as that’s where a lot of the full-bodied, nutty flavor comes from. the pumpkin seeds provide a lovely toasted essence and really creamy texture. we also add a mixture of basil and arugula (a combination i love), your typical garlic, lemon juice, and salt, too. i use here Thrive Algae Oil too. since olive oil is what’s typically used in pesto, and because it offers a distinct flavor, i wanted to see if algae oil would be just as good. turns out it is!! not only does the oil let the other flavors shine (algae oil is flavorless!), but it offers the pesto a kind of luscious texture that almost felt buttery, and i don’t have to sacrifice nutrition for better taste and consistency. thrive algae oil actually has more good fats and less bad fats than olive or any other oil, with 90% heart-healthy monounsaturated fats. needless to say, i will be reaching for it anytime i make pesto going forward, and i nudge you to as well! algae oil is widely available at grocery stores nationwide, and online as well.

*this post was created in partnership with Thrive Algae Oil. all thoughts and opinions are, as always, my own. thanks for supporting the sponsors that keep dolly and oatmeal going!

PUMPKIN SEED PESTO SPAGHETTI SQUASH BOWLS | V & GF

feel free to serve this pesto over spaghetti or any pasta of choice. alternatively, if you’re in a warmer climate, zucchini noodles would be wonderful as well. we generally like to add some protein to the mix here. i love a piece of roasted wild salmon, personally. but you could add ground or roasted chicken (or turkey), chicken sausage, chickpeas, or cooked lentils.

print the recipe!

| serve 2-4 |

1 large spaghetti squash, cut in half lengthwise
Thrive Algae Oil spray
2 cups fresh basil, plus more for garnish
2 cups baby arugula
1/2 cup toasted pumpkin seeds
juice from 1/2 lemon (about 1 1/2 tablespoons)
1 clove garlic, smashed
fine sea salt & freshly ground pepper
1/2 cup Thrive Algae Oil

method

preheat oven to 400°F and line a baking sheet with parchment paper.
spray the cut sides of the spaghetti squash with oil, and place cut-side down on the baking sheet. cook for 40-50 minutes, until squash flesh is tender. remove from the oven and set aside.
while the squash is cooking, make the pesto. in a container of a food processor fitted with a metal “s” blade, combine the basil, arugula, toasted pumpkin seeds (reserve a few for later), lemon juice, garlic, a few big pinches of salt, and a couple grinds of pepper. with the motor running drizzle in the oil until everything comes together to form a fluid paste. taste and adjust, adding more salt, lemon juice, and/or oil. set aside.
once the squash has cooled enough to touch, use a fork to scrape the strands from each squash half. transfer strands to two bowls, and season with salt and pepper, give it a good toss. add a few tablespoons pesto to each bowl, garnish with chopped basil, and reserved pumpkin seeds. serve with protein of choice (optional), and enjoy warm.