Spaghetti Squash with Sundried Tomato Pesto

Spaghetti Squash with Sundried Tomato Pesto

WITH GO RAW SPROUTED PUMPKIN SEEDS

Serves 2

Ingredients

          Garnishes

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. Mix sundried tomato pesto with the spaghetti squash. Top with additional Go Raw Sprouted Pumpkin Seeds and fresh basil, if desired.

Recipe by Valerie Popelka; Photo by Dana Plucinski