SPAGHETTI SQUASH WITH HEMP SEED PESTO

I had never had spaghetti squash before I actually cooked one. I saw how after it has baked you take a fork and scrape out the squash and it looks just like spaghetti pasta. WOW. I was so amazed. The flavor alone was very good.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400 degrees prep spaghetti squash slice in half, spoon out the gut of both sides the squash. drizzle with olive oil on both sides and sprinkle with salt. poke the outer squash outer shell a few time and place shell side up on baking pan. Bake 20 - 25 minutes. Poke with fork to test shell tenderness.

Step 2

Place cauliflower on second baking sheet, drizzle with olive oil, sprinkle salt and pepper. Bake both for 20-25 minutes or until the edges become golden brown.

Step 3

This is the time where you make the HEMP SEED PESTO. See Recipe.

Step 4

Once squash is cool to the touch, scrape with fork and shred the insides down to the shell. Put in pot on low heat. add baby spinach, lemon juice, seasoning to taste.

Step 5

Toss until spinach leaves wilt, add cauliflower, pine nuts, parsley or basil and a generous amount of pesto.

Step 6

Toss until coated with pesto. Enjoy!