Pesto Spaghetti Squash

By Bounty & Soul | March 30, 2020

Pesto Spaghetti Squash

Print Recipe

Ingredients

  • 1 cup packed fresh basil leaves rinsed & dried
  • ¼ cup coarsely chopped walnuts or substitute sunflower seeds or sesame seeds
  • 4 tablespoons nutritional yeast
  • ¼ cup extra virgin olive oil or substitute water
  • 1 clove garlic
  • Juice of 1 lemon
  • Salt & Pepper to taste
  • 1 Spaghetti Squash

Instructions

  • Preheat oven to 400 degrees, cut squash in half and scoop out seeds. Bake for 35-45 minutes. For an easier option, boil squash in a pot of water until the squash starts to crack in half. Scoop out inside like noodles.
  • Pulse walnuts and basil in blender. Next, add in nutritional yeast, oil, garlic, and lemon juice. Pulse and add salt & pepper to taste. Mix with spaghetti squash and serve

Notes

Spaghetti squash is a good source of fiber, Vitamin C, manganese, and B6. This is a great anti-inflammatory, non-processed option for a delicious spaghetti. Walnuts are a GREAT source of omega-3 fatty acids.