Spaghetti Squash with Sea Asparagus Pesto and Garbanzo Beans
Sea Asparagus Pesto Spaghetti Squash with Garbanzo Beans is a scrumptious satisfying vegetarian dish the family will love. Nutritious and delicious Sea Asparagus Pesto adds flavor and added nutrition to spaghetti squash, garbanzo beans and cherry tomatoes! Such a satisfying dish!
Alaskan Sea Asparagus Pesto melds into Spaghetti Squash and Garbanzo Beans to deliver the comforting flavors of cheesy pesto spaghetti while ramping up the nutrition with tomatoes, garbanzo beans, and sea asparagus! Nutrition and flavor packed Foraged & Found Sea Asparagus Pesto starts with hand-foraged sea asparagus, extra virgin olive oil, basil, lemon juice, almonds, Parmesan cheese, garlic, and pepper. The #SeaAsparagusPesto is very well balanced in lemon-acidity and salty Parmesan along with the seaside freshness of sea asparagus. So unique!
Check out my Spaghetti Squash Quick Cook Tips to provide an under 45 minute vegetarian dinner! And hey, if you must, go ahead and add your favorite sautéed meat protein. However, my family hasn’t missed the meat in Sea Asparagus Pesto Spaghetti Squash Bake because of the depth of satisfying flavors and textures.
What is Sea Asparagus Pesto?
First of all, sea asparagus is not an asparagus, it just looks similar. The herb is scientifically called Salicornia, and is a genus of succulent, halophyte, which means salt tolerant, flowering plants that grow in salt marshes, beaches, and mangroves! Besides Alaska, sea asparagus is native to North America, Europe, South Africa, and South Asia.
There are a lot of names for sea asparagus; salicornia, saltwort, glasswort, pickleweed, marsh samphire, and sea beans! It’s not related to any kind of beans or as previously stated asparagus! It grows in aquatic environments but is not an alga. So you get it, Sea Asparagus is a natural wonder that we appreciate in its uniqueness, flavor, beauty, and nutrition.
I think Pickleweed Pesto is kinda a cute name! HaHa!
That salty taste in sea asparagus is not from sodium! The plant does not absorb salt water. Sea asparagus offers healthful salty-tasting plant nutrients without the negative effects of commercial salt.
Sea asparagus is an outstanding source of many minerals and vitamins! It is a great source of sodium and chloride, and a good source of calcium, riboflavin, Iodine, magnesium, copper, vitamin A, vitamin B2, vitamin C, iron, potassium and dietary fiber.
To the palate, sea asparagus is crunchy and salty and some call it briny. The bright fresh flavor of sea asparagus makes it the perfect ingredient in a pesto.
For a fascinating research report on sea asparagus head here: SEA ASPARAGUS
What is Spaghetti Squash?
If you haven’t tried spaghetti squash you simply must. The long strands mimic spaghetti pasta. The flavor and mouthfeel, I have found, is enjoyed even by the fussiest eaters. I.E. My grandson!
The shape of spaghetti squash is that of a yellow football! And the flavor of spaghetti squash is mild and not as pronounced as acorn or butternut squash. Kids love that they can swirl nature's-noodle around their fork. And moms love that the vegetable-noodle is packed with nutrition and is gluten-free!
I love spaghetti squash because it picks up flavor so well and the strands have a little crunch or tender-crisp feel.
The skin of spaghetti squash is super hard like winter squash. If you have not cooked with spaghetti squash it is important to read my easy tips on how to cut spaghetti squash!
How to Prepare Spaghetti Squash
Maybe it is because I am a grandma and don’t have the strength or maybe I am a culinary genius who knows lots of tricks and tips! So here is my life-changing tip when cutting into a spaghetti squash. Soften the spaghetti squash in the microwave before cutting it in half to remove the seeds!
Spaghetti Squash Quick Cook Tips
Pierce the spaghetti squash in a few spots with a fork or knife. Place a whole squash in the microwave and cook on HIGH for 5 minutes. Remove the squash with two dish towels or mitts. Once the squash cools a bit, use a chef’s knife to cut lengthwise. Scoop out and discard the seeds. At this point, cook the squash in the microwave one more time before scraping the squash strands. The second microwave cook takes about 8-10 minutes depending on the size of the squash.
What I love about Foraged & Found is that a group of 3 women joined their genius culinary skills and astute business knowledge and to develop and market Alaskan inspired salsas, pickles, and pesto made with super-food kelp and sea asparagus!
PLEASE CHECK OUT FORAGED & FOUND website and hashtags.
I find their site so intriguing!
FIND MORE DELICIOUS WAYS TO SERVE AND COOK SEA ASPARAGUS PESTO THROUGH THESE HASHTAGS:
BLOGGERS disclosure: Foraged & Found sent me 4 jars of sea asparagus pesto samples! The goal was to provide 30 bloggers with their unique pesto and so we could make yummy and creative pesto dishes! AND oh my gosh, I have been so smitten with Foraged & Found and the quality and flavor of their Sea Asparagus Pesto that I ordered jars of their pesto, salsas, and pickles to give as stocking stuffers and Christmas gifts!
Sea Asparagus Pesto Spaghetti Squash with Garbanzo Beans
1 large spaghetti squash
1 (4 oz) jar Foraged & Found Sea Asparagus Pesto
3 tablespoons preferred olive oil Note: garlic or basil olive oil is nice, divided
1 bunch of kale, veins removed, shredded
15 ounces drained garbanzo beans Note: Look for steamed garbanzo beans in the produce aisle
2 green onions, chopped
1 teaspoon smoked paprika
1 teaspoon granulated garlic or 1/2 tablespoon minced fresh garlic
1/4 teaspoon sea salt
10 slices of 1/4-inch thick fresh mozzarella cheese or preferred fresh cheese
10 cherry tomatoes, leave whole
Step 1 Wash the outside of the spaghetti squash and pat dry. Prick squash in a few places with a knife or fork. Par-cook the squash, in the microwave, on HIGH, for 5 minutes.
Step 2 Remove par-cooked squash from the microwave using oven mitts or dish towel. Place the squash on a cutting board. Use a chef knife to cut the squash lengthwise into two equal halves.
Step 3 Scrap the squash seeds out with a grapefruit spoon or large “spork”.
Step 4 Season the squash with salt and pepper. Flip the cut squash downward and place in a large microwave safe bowl. Fill the bowl with 1 inch of water, and over tightly with plastic wrap.
Step 5 Microwave the squash for 5 minutes then check doneness with a fork. Continue to microwave at 2 minute increments until spaghetti squash is tender but not too soft.
Step 6 Remove spaghetti squash from the microwave. Transfer squash to a cutting board. Pour and discard water from the bowl, and reserve the bowl for the squash strands.
Step 7 Use a fork to scrape most of the squash strands into the reserved bowl. Lightly toss spaghetti squash with 1/2 jar of Foraged & Found Sea Asparagus Pesto and 1 tablespoon olive oil. Set aside.
Step 8 In a large skillet, bring 1/4 cup water to a boil. Stir kale into boiling water and close the lid to steam. Steam for 1-2 minutes or until wilted. Drain water and transfer wilted kale to a cutting board, toss with 1 tablespoon Sea Asparagus Pesto. Set aside.
Step 9 Over medium high heat, warm 1 tablespoon olive oil. Add garbanzo beans, onion, paprika, garlic, and sea salt. Sauté seasoned garbanzos for 1 minute. Stir in 2 tablespoons Sea Asparagus Pesto, and sauté 1 more minute. Set aside.
Step 10 Fill the squash bowls halfway with spaghetti squash, half of the cheese, tomatoes, pesto kale, and pesto garbanzo beans. Top with remaining spaghetti squash, cheese, tomatoes, kale, and garbanzo beans.
Step 11 Place both halves of squash on a baking sheet and bake for 15 minutes, or until the cheese has melted. Serve with Parmesan Cheese.
Recipe Author: Merry Graham from A Merry Recipe
Blog Link: https://shoutout.wix.com/so/21NqQug30?languageTag=en