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Spaghetti Squash with Kale Pesto

BT Calgary | posted Tuesday, Apr 10th, 2018

Chef Ryan Roque from ATCO Blue Flame Kitchen whips up a spaghetti squash with kale pesto as a preview of their new cookbook..

–Courtesy ATCO Blue Flame Kitchen


  • 1 spaghetti squash (about 2 lb), halved lengthwise and seeded
  • 1 tbsp canola oil
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper
  • ½ cup Kale Pesto (recipe follows)
  • Freshly grated Parmesan cheese


  1. Preheat oven to 400˚F.
  2. Brush cut sides of squash halves with oil.
  3. Season with salt and pepper.
  4. Place squash halves, cut side down, in a parchment paper-lined rimmed baking sheet.
  5. Bake, turning squash halves over after 20 minutes, until squash is tender, about 40 minutes.
  6. When cool enough to handle, use a fork to pull squash strands free from shell halves; discard shell halves. There should be about 4 cups squash.
  7. Transfer squash to a bowl.
  8. Add Kale Pesto and toss to combine.
  9. Serve topped with Parmesan cheese.***Serves 6***

Kale Pesto


  • 1 cup roughly chopped kale leaves
  • ¼ cup fresh basil leaves
  • ¼ cup fresh parsley leaves
  • ¼ cup extra-virgin olive oil
  • 3 tbsp slivered almonds, toasted
  • 3 tbsp freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, chopped


  1. Place all ingredients in a blender;
  2. purée until almost smooth. ***May be refrigerated for up to 3 days or frozen for up to 1 month. Makes about ¾ cup***