Squash Noodles with Pesto Sauce
- feeds 2 hungry people
1 medium spaghetti squash
2 cloves garlic, peeled
2 tablespoons cold-pressed olive oil
½ cup walnuts, coarsely chopped
2 cups fresh basil leaves
sprinkle lemon juice, to taste
sprinkle cayenne or crushed red pepper, to taste
Preparation Cut the spaghetti squash in half width-wise, and remove seeds. Using a fork, scoop the inside of the squash, forming thin strands (if they stick together, use fork to separate).
In a blender or food processor, puree the basil, garlic, olive oil, walnuts, and cayenne (add a few kale leaves for an extra boost of greens).
Pour on top of the spaghetti squash, mix it up, sprinkle on some lemon juice and serve.
Sounds good. Eat and enjoy!