SPAGETTI SQUASH WITH WALNUT PESTO

THE TOASTED WALNUTS MAKE THIS VEGAN PESTO

SPAGETTI SQUASH WITH WALNUT PESTO

AUTHOR: DESIGN&DIGEST

RECIPE TYPE: ENTREE

SERVES: 2-4

PREP TIME: 10 MINS

COOK TIME: 40 MINS

TOTAL TIME: 50 MINS

INGREDIENTS:

- 1 SPAGHETTI SQUASH

 FOR THE PESTO:

- 2 CUPS FRESH BASIL

- 1/2 CUPS WALNUTS, TOASTED

- 3 CLOVES GARLIC

- 1/2 CUP OLIVE OIL

- 1 TBSP WHITE WINE VINEGAR

- 2 TBSP NUTRITIONAL YEAST

DIRECTIONS:

1. PREHEAT OVEN TO 375 DEGREES F.

2. CUT SPAGHETTI SQUASH IN HALF, SCRAPE OUT SEEDS.  PLACE ON GREASED BAKING SHEET FACE DOWN. BAKE FOR 40 MINS OR UNTIL THE SKIN CAN BE PIERCED EASILY WITH A FORK.

2. WHILE SQUASH IS BAKING COMBINE PESTO INGREDIENTS IN A FOOD PROCESSOR. BLEND UNTIL SMOOTH. 

3. ONCE SQUASH HAS BAKED AND SKIN IS TENDER. REMOVE FROM OVEN.  LET SIT FOR 5 MINUTES.  FLIP SQUASH OVER AND BEGIN REMOVING "NOODLES" FROM SQUASH WITH A FORK.  SERVE INTO INDIVIDUAL BOWLS.

4.  ADD PESTO TO SQUASH AND TOP WITH PINE NUTS AND SALT AND PEPPER

* PESTO RECIPE WAS MODIFIED FROM FOOD 52 RECIPE