Spaghetti Squash with Spring Pesto

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Servings: 4 Prep: 20 min Cook: 40 min Dairy Free Gluten Free Vegan Oven Added 7 months ago

Missing nutrition data for: Spaghetti Squash, Fresh Parsley, Fresh Mint Leaves, Pine Nuts, Sea Salt

Ingredients

1 spaghetti squash ⚠

1 bunch fresh parsley ⚠

½ bunch fresh mint leaves ⚠

1 lemon

½ cup pine nuts ⚠

½ cup extra virgin olive oil

sea salt, to taste ⚠

ground black pepper, to taste

1. In a shallow, non-reactive baking dish, roast the squash at 375F for 30-45 minutes or until squash is soft when punctured with a fork.

2. When cool enough to handle, cut squash in half longwise.

3. Scoop out seeds and discard.

4. Gently scoop out “spaghetti” flesh and set aside.

5. For the pesto: Remove large stems from the parsley and the mint. Juice the lemon.

6. In a food processor, process parsley, mint, pine nuts, lemon juice, and olive oil until smooth.

7. Toss the spaghetti squash with the pesto.

8. Season with sea salt and pepper to taste.

Per serving incomplete

21534

Cal

Carbs

2529g

Fat

Protein

Carbs 0%

Fat 100%

Protein 0%