Vegan Pesto Spaghetti Squash

• Vegan
• Gluten free

• Produce

  • 1/2 cup Basil, packed leaves
  • 2 cloves Garlic
  • 1 cup Kale, packed
  • 1 Spaghetti squash, medium

• Baking & Spices

  • 1/3 cup Nutritional yeast
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1/2 cup Walnuts

Found on nutritiouseats.com

Description

Ingredients

• 1 medium spaghetti squash
• For the pesto:
• 1 cup packed kale
• ½ cup packed basil leaves
• ½ cup walnuts
• ⅓ cup nutritional yeast
• ½ cup olive oil
• 2 cloves garlic
• ¼ teaspoon salt, more to taste

Directions

• 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.
• For the pesto, combine all the ingredients (kale through salt) in a mini food processor. Blend together until pureed. Top spaghetti squash with desired amount of pesto. Season to taste with salt and pepper. Enjoy!