1 spaghetti squash

1 Tablespoon Pompeian Robust Extra Virgin Olive Oil

1/2 teaspoon sea salt

1/4 teaspoon pepper

2 – 3 handfuls spinach

2/3 cup ricotta

2/3 cup green peas

For the basil-kale pesto

1 cup baby kale

1 cup basil

2/3 cup pine nuts

1/2 cup Pompeian Robust Extra Virgin Olive Oil

1 lemon, juiced

2 Tablespoons nutritional yeast

1/2 teaspoon salt

1 – 2 garlic cloves (depending on preference)


  1. Preheat oven to 375 degrees F.
  2. Cut your spaghetti squash in half and remove the seeds. Brush with Pompeian Robust Extra Virgin Olive Oil and season with salt and pepper. Place face down on a casserole dish. Bake for 40 minutes.
  3. Meanwhile, add all of your Basil-Kale Pesto ingredients to a food processor or blender. Blend until mostly smooth.
  4. When your squash is done baking, us a fork to scrape out the “noodles” into a large bowl. Add in your pesto and spinach and mix until well combined.
  5. Transfer your pesto spaghetti squash back to the casserole dish and top with ricotta, green peas and salt/pepper to taste.
  6. Bake for another 10 – 12 minutes, until the spinach is wilted and everything is warm.