Artichoke Pesto Spaghetti Squash

By GuidingVegan

Ingredients

• 1 Spaghetti Squash, baked and shredded
• 1 Pkg Button Mushrooms, chopped
• 1 Yellow Onion, chopped
• 8 Carrots, chopped
• 2 Large Zucchinis, chopped
• 3 Garlic Cloves, minced
• 1 Tsp Black Pepper
• 2 Jars Reese Artichoke Hearts, and 1/2 C liquid
• 1 Lemons, juiced and zested
• 1 C Parsley, chopped
• 4 Garlic Cloves, smashed
• 1 Tbsp Dried Oregano
• 1/2 Tsp Salt
• 1 Tsp Black Pepper

Details

Servings 5
Adapted from fittingintovegan.com

Preparation

Step 1

1. Heat oven to 375 degrees.
2. Carefully cut top and bottom off squash then slice in half lengthwise.
3. Bake until soft, between 45-60 minutes.
4. Chop and saute onion, zucchinis, carrots with black pepper and garlic. Chop mushrooms then add.
5. In blender or food processor dump 1 1/2 jars artichokes, lemon, parsley, minced garlic, and spices.
6. Process with 1/2 cup liquid of artichoke juice.
7. Slice 1/2 jar artichokes into small pieces.
8. Shred spaghetti squash into saute pan and mix. Pour in pesto and sliced artichokes and mix.
9. Portion out and enjoy.