The Flaming Vegan

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Spaghetti Squash Pesto
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Spaghetti Squash Pesto

Prep Time: 15 minutes

Cook Time: 30 minutes

I’ve always liked pesto but it wasn’t until I decided to have a go at making it myself that I really fell in love with it. And really, who in their right mind doesn’t like a good squash?

Here’s what you’ll need:

• 1 Spaghetti Squash

• 1 cup Fresh basil

• 1 cup Spinach (or any other green you like)

• ½ cup Olive oil

• ¾ cup pine nuts (or walnuts)

• 2-3 cloves of Garlic

• 1 Lemon

• ¼ cup Vegan parmesan cheese (or real, whatever you’re choice)

• Salt and Pepper to taste

• Food processor

For the squash: Preheat your oven to 450 F. Cut your spaghetti squash in half. Note which way you cut it; it grows in long strands widthwise so cutting it lengthwise will result in shorter “noodles.” Next, place the halves face down on a baking tray with a half an inch of water in the bottom. Polk some holes in the tops of the squash halves with a fork and let sit in the oven 30 minutes. A bit longer if needed, it should be just starting to turn golden brown on the top and around the edges.

For the pine nuts: Roast the pine nuts in a frying pan over low to medium heat shaking them constantly until they are a golden brown. Watch them like a hawk! They have a tendency to look like they’re not cooking at all and then instantly become burned. Set them aside to cool.

For the pesto: A food processor works best, but I’ve done this in a blender before too so don’t panic if that’s all you have. But if you are mixing it in a blender I’d recommend chopping ingredients before you add them as it helps to get them going.

First chop 2-3 cloves of garlic, I usually opt for more garlic and end up with garlic breath, this is really a personal call. Add the garlic, basil, juice from the lemon, spinach, pine nuts, vegan Parmesan cheese, ½ the olive oil and salt and pepper to the processor and mix until smooth. Add olive oil slowly throughout mixing to get the pesto to a creamy consistency. Add more salt and pepper to taste.

The end part: Scoop your spaghetti squash from their skins and place in a bowl. Add the pesto on top and enjoy!

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