Pesto Spaghetti Squash
1 extra-large spaghetti squash, seeded and halved
1 Tbl coconut oil
1 cup kale leaves
1/2 cup basil leaves
1/2 cup pistachios
1 Tbl nutritional yeast
1/4 cup extra virgin olive oil
1 Tbl fresh lemon juice
2 garlic cloves, minced
Sea salt and ground pepper
1.) Preheat oven to 400 degrees.
2.) Place spaghetti squash cut side down on baking sheet lined with parchment paper. Rub coconut oil over tops.
3.) Bake until tender (about 45 minutes). Allow to cool slightly, and scrape out insides with a fork.
4.) While the squash is baking, combine kale, spinach, pistachios, nutritional yeast, olive oil, lemon juice, and garlic in a good processor.
5.) Combine pesto with spaghetti squash.