Paleo Spaghetti Squash with Spinach Walnut

By mack

Ingredients

• 1 cup of "meat" from spaghetti squash (to bake, cut in half, scrape out seeds and place on cookie sheet at 375 for 35 minutes rind side up and scrape out meat after squash has cooled)
• 1 loosely packed cup of spinach
• 1/4 cup walnuts
• 2 small, or one large clove of garlic
• 2 tablespoons olive oil

Preparation

Step 1

Mix the spinach, walnuts and garlic in a mini food processor until blended and add olive oil until a pesto forms (you may need more of less olive oil). In a skillet over medium heat, add the spaghetti squash and the pesto and cook for five minutes or so until the flavors are incorporated. Serve as a meal, or as a side dish.