Pesto and Spaghetti Squash

Makes 4 Servings


1 small spaghetti squash, cooked


1 cup fresh basil

4 tbsp olive oil

2 tsp chopped garlic

2 tsp lemon juice

2/3 cup cashews or pine nuts

Sea salt and pepper


Place all the ingredients for the pesto into a food processor and processor and set aside. This can be made ahead and stored in the refrigerator.

To cook the spaghetti squash: Cut the squash in half and prick the bottom with a fork. Place in a baking tray with an inch of water and cover with a lid or aluminum foil. Bake for 30-45 minutes or until the squash is soft.

Remove from the oven and let cool. Scrape out the seeds and discard then scrape out the squash which comes out like strings of spaghetti. Place in a bowl and top with the pesto.

Can be served warm or room temperature.

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