Creamy Parsley Spaghetti Squash

Thank goodness tomorrow is Friday before a weekend filled with Halloween fun. It’s been a busy week, but Miko would like it to be busier with more play time.

After our backyard toy throwing session, he parked himself in the kitchen to remind me it’s dinner time and I could share more spaghetti squash.

I realize I’m on a roll with hemp seeds and parsley this week, but I have a lot of organic parsley to use up and never get tired of healthy creamy sauces to jazz up winter squash. Plus I counted 5 more spaghetti squashes growing in the garden, so there will be plenty more recipes for those! This simple sauce blends tangy balsamic vinegar with fresh parsley, creamy hemp seeds, and garlic – perfect for a poppy and creamy salad dressing or to drizzle on simply steamed winter squash, broccoli, cauliflower, etc.

Creamy Parsley Sauce

½ cup shelled hemp seed
½ cup packed parsley leaves
2 tbsp. balsamic vinegar
1 small clove of garlic
½ cup water, as needed
salt and pepper to taste

Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy! Makes 2-4 servings.

So pretty over steamed spaghetti squash topped with parsley.

And very hearty, warming, and filling for a lighter winter meal.

The sauce coats the squash “noodles” nicely with a creamy herb balsamic flavor and makes a fun treat on a busy weeknight.

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