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7 Days Fun of Clean RecipesDownload
3May, 15
Clean Food Love

Yummy Side Dish!

{Spaghetti Squash Prep}

  1. Cut a medium spaghetti squash in half, scoop out seeds.
  2. Very lightly coat the inside with olive oil.
  3. Bake @ 375 degrees f skin side up, on a flat sheet pan for about 45 minutes.
  4. Use a fork to shred “spaghetti” out of the skin.

{Fresh Pesto}

Serves 4
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:

Add1/2 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

pesto in a jar

Spaghetti Squash tossed with Fresh Basil Pesto

Serving Size: 4

Spaghetti Squash tossed with Fresh Basil Pesto

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

  1. Cut a medium spaghetti squash in half, scoop out seeds.
  2. Very lightly coat the inside with olive oil.
  3. Bake @ 375 degrees f skin side up, on a flat sheet pan for about 45 minutes.
  4. Use a fork to shred “spaghetti” out of the skin.
https://cleanfoodcrush.com/spaghetti-squash-with-pesto/

Clean Food Love

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