Cheese-Free Basil Pesto over Spaghetti Squash

Posted by Dr. Lori Arnold

Cheese-Free Basil Pesto over Spaghetti Squash

Gluten-Free, Dairy-Free, Sugar-Free, Vegan, Low Carb, Paleo-Friendly

Ingredients:          

1 cup fresh Organic Basil, tightly packed

1/3 cup fresh Organic Parsley

1-2 small cloves fresh Organic Garlic

½ cup Raw Pine Nuts

½ cup Cold-Pressed Organic Extra Virgin Olive Oil

¼ – ½ tsp. Himalayan Sea Salt, to taste

Fresh Ground Pepper, to taste

1 medium Spaghetti Squash

1-2 medium Roma Tomatoes, chopped

Instructions:

1. Preheat oven to 425 degrees F.
2. Cut spaghetti squash length-wise down the middle and clean out “guts”. Place squash on baking pan, cut side down, and bake for 30-35 minutes.
3. Place basil, parsley, garlic, pine nuts, and olive oil in a food processor and pulse until smooth consistency. Add salt and pepper to taste.
4. When squash is done, remove from oven. Use a fork to “loosen” the strands so it looks like spaghetti noodles.
5. In a medium bowl, combine squash noodles and pesto and mix. Garnish with tomatoes.
6. Enjoy!