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Pesto, Pomegranate Spaghetti Squash [5 Ingredients]

Jan 29

Happy Friday!!!!

I hope you all have had a killer week because it’s the freakin’ weekend baby I’m about to have me some funnnn. (R Kelly circa 2003 anyone?)

Anyways, I’m super excited because we are launching a new series on the blog called 5 Ingredients Or Less.  Yup, that’s right, healthy breakfasts, lunch, dinner, snacks, and desserts with 5 ingredients or less.

We are all about keeping things simple & convenient. Nothing is more overwhelming than finding a super amazing recipe and then realizing it has 15 ingredients that you don’t even have in your kitchen.  Fail.  Most of the foods we use should be staples in your kitchen because they will be powerful foods that bring you energy!  We don’t want to have anything that will weigh you down or make you feel groggy. 5 Ingredients Or Less will be REAL FOOD, none of that fake processed crap.  Eating healthy doesn’t have to be a complicated process.  So you won’t see meals taking 2 hours to make…what Suzy homemaker has time for that?  Ain’t nobody got time like that.

I wanted to kick our 5 Ingredients Or Less series off with one of my favs!  Spaghetti Squash mmmmm so good!  Spaghetti Squash gets a bad rap sometimes…maybe because it became one of those fads?  Like omg so obsessed with spaghetti squash said every basic white girl ever. I don’t know.  But what I do know is how freaking good it is!  Side note: Spaghetti Squash has been a favorite for as long as I can remember.  My step mom used to grow it in her garden and cook with it all the time, so it’s always been a family fav.  Also, I was watching Friends the other day and Monica was talking about it!  So its a thing.  It’s always been a thing. Get over your fear of spaghetti squash and just give in.

Here Are Some Benefits Of Spaghetti Squash

  • 1 cup is only 42 calories!  Wohoo! Compared to regular pasta coming in at over 200 (eww)
  • Fiber: helps regulate blood sugar, removes bad cholesterol, and keeps you fuller for longer
  • Vitamin A: keeps your skin healthy by repelling bacteria and boosts your immune system
  • Vitamin B: essential to convert our food into energy allowing us to stay energized.  It’s basically the powerhouse vitamins that keeps our body a well oiled machine
  • Manganese: assists in bone and tissue health, metabolism, nerve function & calcium absorption
  • Antioxidants: prevent free radical damage to cells aka what can lead to cancer and diseases
  • Beta-carotene: helps improve eye health & lower cholesterol levels
  • Folate: aids in preventing birth defects by supporting the formation and development of new cells
  • Omega 3 & Omega 6 Fatty Acids: helps prevent heart disease, inflammation, and different types of cancer, and promote healthy brain function


BOMB right?? Real food…not synthetic vitamins, these are actually going straight into your body. Eat your squash kids.

I typically make spaghetti squash once a week in a variety of ways.  I like to change it up. This one is definitely one of my favorite ways.  It’s super light, but filling.  This recipe is good for both winter time and summer.  So eat up!


Pesto, Pomegranate Spaghetti Squash


1 large spaghetti squash

1 jar of pesto (<<I like to make my own or buy one that’s non dairy & limited ingredients like here  or a 6 pack discounted here!)

1/4 cup of pomegranate seeds (<<Find them deseeded at Trader Joe’s, Safeway Stores, and Whole Foods!)

1/4 cup toasted pine nuts



Preheat oven to 400 degrees. To cook your spaghetti squash cut it in half vertically, scrape out the seeds, and place the squash facing downward in a rectangular baking dish with about 1/4 inch of water at the bottom. Bake for about 30 mins.

At this time you can also spread the pine nuts on a baking sheet, place in the oven for about 5 minutes, stirring occasionally.  Take those out when finished and set to the side.

When the spaghetti squash is finished, take it out of the oven and use an oven mitt to hold the squash and scrape out the insides with a fork into a large bowl.  The insides will fall out and look like spaghetti.

Portion the spaghetti squash into bowls and add a heaping spoonful of pesto to the top of each.

Sprinkle pomegranate seeds and toasted pine nuts on top, and enjoy! (pomegranate seeds contain fiber, protein, vitamin C & K, folate, and potassium)




//The Lokahi Sisters//

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  • Reply Diego Jan 30 at 8:18 am

    Another great recipe from the L. Sisters! This one looks great! This blog is great motivation ….. my eating was out-of-control during the holidays and I’m paying for it now. These recipes are perfect: nutritious, delicious, and VERY attractive.

    • Reply admin Jan 30 at 12:41 pm

      Thank you so much 🙂 Glad to see you are ready to get back on track after the holidays! Many more recipes to come & next week we have some surprises!

  • Reply Joan Stone Jan 30 at 8:59 pm

    Hey, do not waste those spaghetti squash seeds! Either toast them to snack on for the next few days, or save them for planting in your urban garden. Also, pomegranates are fairly inexpensive. I buy two and bite the bullet and pull all the seeds/fruit out and put them in a few containers to use for awesome recipes like the one above, or snacking…..
    Another great job in sharing a great five ingredients or less meal!

    • Reply admin Jan 31 at 2:54 pm

      Ahhh YES I love the seeds!! I always toast them with a bit of himalayan salt 🙂 Thank you so much for the feedback on the blog!

  • Reply beth Jan 31 at 8:35 am

    amazing looking – easy way to print?!!! woohoo!!!

    • Reply admin Jan 31 at 2:52 pm

      Thanks Beth! We will look into making them more print friendly! I’m not sure how it prints directly from our site, but you can always copy it right into a word document 🙂

  • Reply Jarod Gonya Apr 27 at 5:10 am

    Lovely blog! I am loving it!! Will be back later to read some more. I am bookmarking your feeds also.

    • Reply admin Apr 30 at 11:20 pm

      Thank you Jarod!!

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