a heart-healthy, antioxidant-rich, vegan pesto spaghetti squash is a great side to any meal.
Ingredients
1 medium spaghetti squash
For the pesto:
1 cup packed kale (can sub spinach)
1 cup packed basil leaves
½ cup walnuts
¼ cup nutritional yeast
⅓ cup olive oil
2 tablespoon water
2 cloves garlic
¼ to ½ teaspoon salt
pinch of black pepper
squeeze from ½ small lemon, ~1 tablespoon
Instructions
Place spaghetti squash cut side down in a baking dish. Add ~1 inch of water. Poke ~6 slits through the skin of each squash half. Microwave for ~12-15 minutes or until tender.
For the pesto, combine all the ingredients (kale through lemon) in a mini food processor. Blend together until pureed. Adjust seasoning as needed. If it's too thick for your liking, add a little more water or lemon juice. Top spaghetti squash with desired amount of pesto. Season to taste with salt and pepper. Enjoy!
Recipe by Nutritious Eats at https://www.nutritiouseats.com/vegan-pesto-spaghetti-squash/