Pesto Spaghetti Squash
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.