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.
Full Reading: http://www.nutritiouseats.com/vegan-pesto-spaghetti-squash/
