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Posted on Mon, Jan 2, 2012 : 4:06 a.m.

Quinoa with Spaghetti Squash with Dill Pesto and Feta a great meal for a detox resolution

By Peggy Lampman


Quinoa with Spaghetti Squash and Dill Almond Pesto

Peggy Lampman | Contributor

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I hate to be so predictable and in keeping with trends, but there you have it. I'm joining the masses in an after-the-holiday detox plan. Nutritious quinoa, as always, will take center stage.

I love this recipe, primarily because of the dill-almond pesto and feta. But here's another recipe for Quinoa with Roasted Vegetables that's not as involved.

People have told me they microwave spaghetti squash with great success. If time is a concern. I found a website that gives advantages and disadvantages for various ways of cooking this entertaining gourd.

Squash Roast Time: 1 hour Active Time: 30 minutes Number of servings (yield): 4-6 main course servings


1 spaghetti squash
1 1/2 cups quinoa; black, red or white
3 cups vegetable or chicken stock
1/2 teaspoon minced garlic
1 tablespoon lemon juice
3 tablespoons extra virgin olive oil
1/3 cup packed finely chopped fresh dill
1/3 cups sliced almonds
1/3 cup chopped feta


  1. Preheat oven to 375 degrees.
  2. Prick the whole squash in several places, about 12 times, with a skewer or other sharp pointed object. Place whole squash on a baking sheet on middle rack of oven; roast 1 hour.
  3. While squash is roasting, in a medium-sized saucepan, bring stock and quinoa to a boil. Reduce heat, cover, and cook until water is absorbed and quinoa is tender, 15-30 minutes. Toss cooked quinoa with 1 tablespoon olive oil. Season to taste with kosher salt, if desired, and freshly ground pepper.
  4. Meanwhile, make a pesto by combining garlic, lemon juice, olive oil, dill and feta. When squash is baked and cool enough to handle, cut in half lengthwise with a sharp knife. Scoop the seeds and fibrous strings from the center of the squash and discard.
  5. Scrape the prongs of a kitchen fork over the squash flesh to shred the pulp into spaghetti-like strands. (You should have 3-4 cups.)
  6. In 4-6 serving bowls or dishes, divide quinoa, then top with shredded squash and center a spoonful of pesto on top of the squash.

My new web site (packed with holiday recipes) has recently been launched. (! I'm a real-time food writer and photographer posting daily feeds on my website and in the Food & Drink section of You may also e-mail me at