pesto spaghetti squash

PREP TIME 15 MINS • COOK TIME 40-50 MINS • SERVINGS 4

1 spaghetti squash (4 to 5 pounds)
sea salt and black pepper to taste

FOR THE PESTO
1/2 cup shelled pistachios, macadamia nuts, walnuts, pecans, or pine nuts
1 clove garlic
1/2 cup extra-virgin olive oil
sea salt and black pepper to taste
1 bunch fresh cilantro or basil

Preheat the oven to 375°F.

Cut the spaghetti squash in half lengthwise and remove the seeds and inner membranes, then sprinkle liberally with salt and pepper. Place the squash halves facedown on a baking sheet. Roast for approximately 40 minutes or until the skin gives when you press on it and the “noodles” inside release easily from the skin.

Combine the nuts, garlic, olive oil, salt, and pepper in a food processor, and blend until smooth. Add the cilantro or basil and continue to blend until smooth. Taste for seasoning and add more salt and pepper if needed.

While the squash is warm, use a fork to remove the noodles, then toss with the pesto.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Location 4081). Victory Belt Publishing. Kindle Edition.