Spaghetti Squash with Pumpkin Seed Pesto

Spaghetti Squash with Pumpkin Seed Pesto

WITH GO RAW SPROUTED PUMPKIN SEEDS

Serves 2

vegan, gluten-free

Ingredients

Squash
  • 1 spaghetti squash
  • 1 tbsp olive oil
  • Salt & pepper
Pesto
  • 2 cups fresh basil leaves
  • 2 garlic cloves
  • ½ cup Go Raw Sprouted Pumpkin Seeds
  • ½ cup olive oil
  • 1 tbsp lemon juice (from about ½ lemon)
  • ¾ tsp salt
  • ¼ tsp pepper

Directions

  1. Preheat oven to 400°F.
  2. Cut squash in half lengthwise. Scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Bake for 40-50 minutes, until squash is fork-tender. Remove from the oven.
  3. Once squash is cool enough to handle, use a fork to scrape the flesh of the squash to make it spaghetti-like. Put the flesh in a large mixing bowl.
  4. In a food processor, add all pesto ingredients and process until smooth. Pour pesto on top of spaghetti squash and toss to fully combine. Put pesto squash in a serving bowl or serve in squash peel.
  5. Top with additional seeds, cherry tomatoes, or herbs, if desired.

Recipe by Valerie Popelka; Photo by Dana Plucinski