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
- 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.
Nutrition
Serving: 4g