Thursday, March 23, 2017

Spaghetti Squash with Kale Pesto

Yield: 2 servings

1 spaghetti squash
1 tbsp olive oil
salt and pepper, to taste

1/2 cup walnuts, soaked
3 cloves garlic, minced
1 cup basil leaves
2 cups kale
2 tsp apple cider vinegar
1 tbsp water
1/3 cup nutritional yeast
1/2 cup olive oil
salt and pepper to taste

1. Soak walnuts in water for at least 2 hours. Rinse well before using.
2. Preheat oven to 450F. Line a baking sheet with parchment paper.
3. Cut squash in half, scrape out seeds. Rub the flesh with oil and sprinkle with salt and pepper. Place face down on baking sheet and bake for 30-40 minutes, or until a fork punctures the flesh of the squash easily. Let squash cool until it is not too hot to handle.
4. In the meantime, prepare the pesto by adding the garlic, basil, kale, apple cider vinegar, water, and walnuts to a food processor or blender. Pulse into a paste, then add nutritional yeast and olive oil and blend smooth. Add salt and pepper to taste.
5. Once squash is cooled, use a fork to pull the squash out into a bowl.
6. Spoon pesto over the squash, drizzle with olive oil, and garnish with chopped walnuts.

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