Paleo Pesto Spaghetti Squash

I have been loving spaghetti squash lately and last week I decided to make a pesto sauce for it. It is soooooo good! Its dairy free too!

The recipe is as follows.

1 small Spaghetti Squash
2 packets of organic basil(about 1 cup)
3 cloves garlic
1/2 cup pine nuts
olive oil
salt to taste

Cut your spaghetti sqaush lengthwise and scrape out the seeds. Place it face down on a baking sheet and bake in the oven at 450, COVERED with aluminum foil so the outside doesn't burn, for 30-45 minutes or until the inside is tender enough to scrape out. Scrape out the spaghetti and place in a large bowl.

While squash is cooking, in a food processor, place basil, garlic, and pine nuts. Blend until a paste forms. Next put the processor on and add olive oil until the paste becomes a sauce and is the consistency you want. I failed to measure how much olive oil I used because I just went by what I saw, but when I eyeball my olive oil bottle it looks like I used about 3/4 cup. I really wanted it to be saucier rather than thicker so it would blend in my squash easier. Add salt to taste.

When your squash is done, pour on the pesto and mix. I put my squash in a pan and added the pesto in it over the heat because I wanted it to soak up the flavor more. You don't have to do this though.

Eat as is, or with veggies, meat, tofu, whatever you think will taste delicious. If you add veggies, you might want to add them to your pan while you saute the squash in the sauce so they get that flavor in too.

If you are allergic to pine nuts, walnuts would work well with this. Im going to try another version with cilantro next time because Diego doesn't like basil... weirdo....