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

• Salt

  Table

  ½ tsp or 3g

• 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 the oven to 350°F.
2. Cut the squash in half and scoop out the seeds with a spoon.
3. Drizzle olive oil and minced garlic over the squash halves, then place them on a baking sheet.
4. Bake for about 1 hour, or until the squash is soft.
5. Use a fork to scrape the squash flesh, creating a spaghetti-like texture.
6. In a food processor, combine the peas, basil, nutritional yeast, sea salt, lemon juice, and garlic clove. Process until well mixed.
7. Gradually add the vegetable broth to the mixture until the desired consistency is reached.
8. Mix the pesto into the squash and serve. Store any leftover pesto in an airtight container for up to 4 days.

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