Spaghetti Squash Pesto Boat

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  4 cloves, minced or 12g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Basil

  Fresh

  15 leaf, whole or 8g

• Nutritional Yeast

  Vegan - Whole Foods Market

  4 tbsp or 30g

• Sea Salt

  Fine Crystals - Trader Joe's

  ½ tsp or 2g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Garlic

  Raw

  1 clove or 3g

• Vegetable Broth

  From bouillons. Low sodium

  ¼ cup or 60g

• Squash

  Winter, spaghetti, raw

  1 medium squash or 1.59kg

Directions

1. Preheat oven to 350°F.
2. Cut squash in half and scoop out seeds with a spoon.
3. Toss olive oil and minced garlic in squash, then place on a cookie sheet.
4. Bake for about 1 hour, until soft.
5. "Rake" the squash with a fork to create a spaghetti texture, pulling the flesh up off the shell.
6. In a food processor, combine all remaining ingredients except for the broth. Process until well mixed, then slowly add the broth until desired consistency is reached.
7. Add pesto into squash and mix. Pesto can be stored for up to 4 days in an airtight container.

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