Spaghetti Squash with Arugula Mint Broccoli Pesto
Prep Time
35
Prep Notes
This is a vegan dish but by all means, you want to add grated pecorino yummy!
Cooking Time
5-7
Ingredients
1 spaghetti squash
pinch sea salt
1/2 cup chopped tomatoes
Pesto
handful arugula
handful mint leaves
2 crowns broccoli cut in florets
2 cloves garlic
1/4 cup toasted walnuts
pinch sea salt
zest and juice 1/2 lemon
1/4 cup EVOO
Directions
Preheat Oven 400
Cut squash vertical scoop out seeds and pulp. Drizzle EVOO pinch sea salt and lay cut side down on rimmed baking sheet bake 25 --30 minutes until tender.
Meanwhile in a food processor and garlic and pulse until minced, toss in remaining ingredients except for EVOO pulse until smooth.With the machine running add EVOO until creamy.
In a small sauce pan on medium high heat add spaghetti squash, 2 tablespoons pesto, and chopped tomatoes stirring until combined and squash is hot.
Scoop into the spaghetti squash shell toss a few nuts and micro greens for garnish and serve with LOVE.