Recipes by Type

Spelt Spaghetti with Butternut Squash and Pesto

Spelt Spaghetti with Butternut Squash and Pesto

Here we are a week after Thanksgiving and I am hard at work in the kitchen dreaming up lighter, healthier meals for in between holiday extravagances. I’ve been testing several ways to use spelt pasta, and spelt flour since Nature’s Legacy sent me a box of their products to try out. Thus far I am very happy with their spelt products and the recipe development using spelt in my kitchen.

Today I cooked up a dish that came to me last night wondering what would be the best type of dish for this time of year. I wanted something hot and satisfying, but vegetarian.

IMG_5185

This dish came out great in testing today and I am happy to share it with you in the hopes that you will give spelt a try.

Why, you might ask should you give spelt a try? Well, for one reason it taste great. For another reason it’s all natural, and not-been-messed-with like its cousin wheat has been. Spelt is non-GMO, high in fiber and vitamins too. More and more people are searching out simple natural foods to add to their diet and spelt is gaining in popularity.

So try one or more of my spelt recipes, and see what you think. To help you try out spelt Nature’s Legacy is giving one of my lucky readers a box of spelt products.

Just leave a comment on this post what your favorite pasta dish is and you will be entered in this drawing. I’ll draw the winner soon and let you know who the lucky person is on my Facebook fan page. Due to shipping costs the winner must take delivery in the US.

 

 

Included in the box is:

1 5 lb bag 100% whole grain spelt flour

4 boxes whole spelt rotini

4 boxes whole spelt spaghetti

2 boxes whole spelt lasagna

 

Spelt Spaghetti with Butternut Squash and Pesto

 

1 ten ounce package of Nature’s Legacy spelt spaghetti

4 quarts water

1 tablespoon salt

1/2 cup pesto

2 1/2 cups butternut squash cut into 1 inch cubes

1 tablespoon olive oil

1 tablespoon fresh minced parsley

1 cup roasted walnuts(optional)

salt and pepper to taste

the goods

the goods

 

Heat water in a 5 quart pot with a tablespoon of salt.

Preheat oven to 350 degrees.

mix in the pesto, parsley and walnuts

mix in the pesto, parsley and walnuts

Toss butternut squash, salt and pepper with olive oil in a bowl and mix to coat. Bake in a 350 degree oven for 20-25 minutes.

Cook spelt spaghetti according to instructions on package fifteen minutes after the squash goes in the oven, see note*

Drain and rinse spaghetti and put in a large bowl.

Add pesto, walnuts and parsley and toss well.

By now your squash should be tender but not mushy. Put hot squash in with spaghetti and mix well.

mix the hot squash in

mix the hot squash in

Serve with a garnish of steamed broccoli, and freshly grated parmesan cheese.

Serves 4-6

 

Note*

The package says it takes 4-6 minutes to cook the spaghetti in boiling water, but I had to cook it about 8 minutes and it wasn’t overcooked.

 

I made a basic pesto from a recipe on the Food Network’s website that turned out very well, and only took ten minutes. You can buy or make your own pesto for this dish. Here’s the link for the recipe I used:

http://www.foodnetwork.com/recipes/basic-pesto-recipe/index.html

Even though I was gifted a box of products from Nature’s Legacy it didn’t influence my opinion.

spelt products from Nature's Legacy

spelt products from Nature’s Legacy

Print Friendly

34 Responses to Spelt Spaghetti with Butternut Squash and Pesto

  • Joanne says:

    I’m going to have to give spelt spaghetti a try after reading this!! Sounds perfect paired with the butternut squash!

  • I make a sort of mexican lasagne that I am quite fond of

    Pesto chicken with linguini is quite delicious too

  • wendy sauter says:

    Is this the same kind of noodle Mary and I had over the summer in a dish you made? It was very good!

  • Anne Manske says:

    I love Pad Thai. I am getting curious about the Paleo diet so grains are not encouraged. Is spelt “allowed” with Paleo diets?

    • Kurt Jacobson says:

      I’m no expert on paleo diets, but spelt is still a grain so it probably isn’t allowed. It will be curious to see if the Paleo diet stands the test of time. In my experience with many a diet plan they all have one thing in common, and that very few of them thrive more than a year or two. Those that do last more than a couple of years like the Atkins diet are extremely difficult to stay on the plan.

  • Leslie says:

    Spelt pasta and flour is something I enjoy cooking with! I haven’t had butternut squash with pesto before! I’m sure it will be a great combo! The dish probably won’t last long in my house!

  • Kurt Jacobson says:

    Glad to hear you have already been using spelt flour and pasta. I hope you get a chance to try this recipe.

  • Cheryl H. says:

    This dish looks delicious! I love pasta dishes but have been avoiding them as of late because I am trying to cut down on wheat products. Does spelt come in all forms of pasta? My family is big on making Manicot (stuffed shells) around the holidays and it would be interesting to try a more health-conscious alternative

    • Kurt Jacobson says:

      Thanks for your nice comment! I have used spelt in lasagne, rotini, angel hair, elbow macaroni and spaghetti, but there are probably more types out there. Here’s a link to Nature’s Legacy products page: https://www.natureslegacyforlife.com/products/
      I hope you get a chance to give this recipe a try. You might find that spelt is a better product than wheat, both in taste, digestion and nutrition.

  • My favorite pasta dish is salmon stuffed ravioli in a mushroom sauce but I also like smoked salmon with crushed hazelnuts in a white sauce over spaghetti. One I cook for myself that is tasty is baked spaghetti. I fill a pie tin with cooked ground meat, chopped carrots, onions, chunky tomato sauce and spices over cooked spaghetti. I sprinkle a little parmesan over the top and then cover with slabs of fontina, monterrey jack, or other cheese and broil it until the cheese browns a bit. Nero d’Avola here I come!

    • Kurt Jacobson says:

      Wow, that’s some favorite pasta duo. Both sound good and I would like to try the Nero d’Avola with it! Thanks for sharing.

  • philly says:

    Wow..those pictures look great Kurt! Good job! I love rice pasta since I’m gluten-free. When I was a kid, wagon wheels and butter was the bomb!

    • Kurt Jacobson says:

      Thanks Philly, and yes childhood memories of pasta are imbedded in most of us. My favorite childhood pasta was lasagne.

  • Laura Sánchez Cabeza says:

    This dish sounds great but my favorite pasta is Tortellini with carbonara sauce. You know this sauce, don’t you? And the best thing is that you can fill the tortellini with meat or vegetables (Whatever you want) and the sauce provides a smooth texture. It’s true that you can do tortellini with different sauce like tomato with some onion but I prefer carbonara sauce to the other one. Anyway, I will try to make this dish and I hope it has as good looking as this one!

    • Kurt Jacobson says:

      Thanks for your comment Laura. Yes I do know carbonara sauce and believe it goes well with tortellini. Makes me hungry just thinking about it.

  • Thomas Roy says:

    Sounds great! I’ll find the time to try it one of these days, hopefully soon!

  • Linda Steller says:

    The pasta dish sounds wonderful and great pictures. Being gluten free I like a rice spaghetti. All the pasta dishes you make have been great. Love your recipes.

  • Meg Rush says:

    Sounds wonderful! My favorite pasta is Portabello and fontina cheese ravioli by Nuovo

    • Kurt Jacobson says:

      Sounds good to me. I love all of the frozen ravioli that I have tried from The Woodlands at Phillip’s Mushrooms! I usually just top them with a simple marinara sauce.

  • Lauren says:

    The spelt spaghetti dish looks absolutely delicious! I especially love butternut squash. I can’t wait to try this recipe. As for me, I love all kinds of pasta. Spaghetti always works for my family when I’ve cooked up a good tomato sauce with green peppers and tomatoes straight out of the garden. Of course, I love all kinds of baked pasta, too! I’m totally game for trying the spelt pasta since my husband and I have been trying to eat more healthy. Thanks for sharing this one.

  • Sharon Phillips says:

    YUM!! Your pasta dish sounds great Kurt. I will have to give it a try. i have never had spelt before.My favorite pasta is Linguini with white clam sauce with lots of fresh clams.

  • My favorite pasta dish is chicken parmesan. I played a lot of soccer as a kid and used to eat it before every game!

    I love finding new ways to eat healthy and improve my health, will have to try this spelt pasta recipe!

    Chris

  • Scott Allen says:

    My favorite pasta dish is chicken parmesan, but a close second is spaghetti with marinara sauce and spicy Italian sausage. I plan to try the spelt recipe soon!

  • Rubes says:

    Wow this sounds yummy. Butternut squash and pesto nice combo. Never tried spelt, but willing to try. Favorite pasta Carbonara

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Get the e-Cookbook!

Over forty five recipes that are fast, simple, delicious and healthy for beginner and seasoned cooks alike. Most recipes take about 10-15 minutes to prepare, and less that 45 minutes to cook. Some recipes have Youtube videos for easy to follow instructions. A bargain at only $9.97!

Discount Code:

About FastandFuriousCook.com
Did you ever come home from work or a busy day and thought you didn’t have time to cook a healthy great tasting meal? Many of us have this problem, but there is a way to conquer that beast. You just need the recipes, basic supplies and support of this blog to get you through it. I have learned over the last twenty years how to create great, healthy meals in very little time. You don’t need to be a chef to make this work for you. I have done the hard work of developing a plan for you.
Learn More...
Follow on Twitter
Like us on Facebook