Spaghetti Squash with Kale Walnut Pesto

You'll love this Mediterranean Spaghetti Squash + Kale Walnut Pesto for a tasty vegan #meatlessmonday meal! It's low carb, gluten free, and full of flavor.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400F.

Step 2

Cut the ends off the spaghetti squash and then cut it in half lengthwise. Remove the seeds.

Step 3

Brush the inside of the squash with olive oil (or coconut oil, etc.) and sprinkle with sea salt.

Step 4

Flip the squash so the flat side is facing the lined pan and pop it in the oven for 30 minutes.

Step 5

Remove from the oven and flip the squash so it is facing up. Allow to sit, facing up, for 10 minutes.

Step 6

While the squash is sitting, combine the kale leaves, walnuts, garlic, basil, and olive oil in a food processor. Process for 10-30 seconds, until chopped and combined. Scrape down the sides and process again for about 10 seconds.

Step 7

Use a fork to loosen up the strands of the spaghetti squash.

Step 8

Add the pesto to the squash and use the fork to incorporate the pesto into the spaghetti strands.

Step 9

Add in the chopped sun dried tomatoes, chickpeas, and artichoke hearts to the center of the squash. Top with some chopped walnuts and basil.

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