Scale
Ingredients
- 2 spaghetti squash
- 2 packed cups baby spinach
- Large handful of fresh basil
- ½ cup toasted sunflower seeds
- 1 minced garlic clove
- 3 tbsp nutritional yeast or parmesan cheese
- Juice of 1 lemon
- ¼ cup extra virgin olive oil
- Sea salt to taste
- 1 pint cherry or grape tomatoes, sliced in half
- 1 can cannellini beans, drained & rinsed
Instructions
- Pre-heat your oven to 400 degrees. Slice each squash in half lengthwise, then scoop out the seeds. Line a baking sheet with foil or parchment paper. Place the squash halves cut-side down onto the prepared sheet. Roast the squash in your pre-heated oven for 50 to 60 minutes or until very tender.
- While the squash is roasting make the pesto. Add the spinach, basil, sunflower seeds, garlic, nutritional yeast, lemon juice, olive oil, and a pinch of salt to a blender or food processor. Blend until you get a thick pesto. Taste the pesto and add more salt if needed.
- Once the squash has had a chance to cool for at least 15 minutes, use a fork to scoop the flesh away from the skin into a large bowl. Season the squash with a pinch of salt, then toss it with the pesto, tomatoes, and beans. Taste and add more salt or pepper if needed.
Notes
Recipe and Images by Courtney West @Sweetmiscellany