Spaghetti Squash with Pesto Sauce

By SpartyGreenMom

Ingredients

• 1 spaghetti squash
• 4 T hemp oil
• 2 cups slivered almonds
• 1 large garlic clove
• 15 basil leaves
• 2 T nutritional yeast
• salt to taste
• water (just enough to get desired consistency)

Preparation

Step 1

Preheat the oven to 350.
Cut the spaghetti squash in half and remove the seeds.
Brush the squash with oil and lay face down on a lined baking sheet.
Bake for about 40 minutes.
While the squash is roasting. Make the pesto.
In a food processor, combine all the pesto ingredients, except the water, and mix well.
Slowly, 1 tablespoon at a time, add water until you reach a desired consistency.
Once the squash is done, use a fork to pull out the spaghetti.
Toss the pesto on top and serve immediately or refrigerate for later.
This dish should last about a week in the fridge. The pesto sauce may be frozen, but I am not sure if the squash can be.