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Spaghetti Squash and Pesto

Yields1 Serving

Squash

 ½ Small spaghetti squash
 1.50 tbsp Sun-dried tomatoes
 1 Handful of raw cashews
 1 Handful of toasted pine nuts
 1 tbsp Nutritional yeast
 ¼ tsp Sea Salt
 1 cup Fresh Basil
 1 Minced garlic clove
 Extra-virgin olive oil for brushing
 Red pepper flakes (optional)
 Vegan parmesan cheese (optional)
1

Preheat oven to 400 °F and place foil on the baking sheet

2

Halve spaghetti squash along the length using a sharp knife

3

Use an ice cream scoop to scrape out the seeds

4

Brush the inside with oil and salt. Place, cut-side down, on baking sheet and bake for 40-50 minutes

5

Meanwhile, add pine nuts, cashews, nutritional yeast, and salt to a food processor and pulse until well combined

6

Add basil, sun-dried tomatoes, garlic and olive oil into this mixture and combine. Add some water (2-3 tbs.) to make it smooth

7

Scoop out spaghetti squash, forming fine strings using a fork. Top it with pesto and toss lightly

8

Sprinkle with vegan parmesan cheese and red pepper flakes. Enjoy

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories426
% Daily Value *
Total Fat 28.06g36%
Total Carbohydrate 18.59g7%
Protein 14.16g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.