Spaghetti Squash tossed with Fresh Basil Pesto

Spaghetti Squash tossed with Fresh Basil Pesto

Side Dish!

Ingredients

• 2 cups fresh basil leaves
• 4 cloves garlic, peeled
• 6 Tbsp pine nuts
• 1/2 cup grated all-natural parmigiano-reggiano cheese (optional)
• 1 Tbs fresh lemon juice
• 1/2 tsp each sea salt and pepper

Instructions:

Cut a medium spaghetti squash in half, scoop out seeds.

Very lightly coat the inside with olive oil.

Bake @ 375 degrees f skin side up, on a flat sheet pan for about 45 minutes.

Use a fork to shred “spaghetti” out of the skin.

Fresh Pesto:

In food processor, combine:

• 2 cups fresh basil leaves
• 4 cloves garlic, peeled
• 6 Tbsp pine nuts
• 1/2 cup grated all-natural parmigiano-reggiano cheese (optional)
• 1 Tbs fresh lemon juice
• 1/2 tsp each sea salt and pepper

Begin running food processor then:

Add: 1/2 cup extra virgin olive oil, in a slow stream until emulsified, and fully incorporated and smooth.

You will need to scrape sides often.

Lastly, toss Spaghetti Squash lightly with your fresh Pesto. Serve immediately

Enjoy!

❤Rachel