Pesto Spaghetti Squash with Gluten-Free Garlic Bread

Ingredients

• 2 spaghetti squash halved
• ½ cup toasted walnuts
• ¼ cup toasted pine nuts
• ¼ tsp celtic salt plus more to taste
• 2 cups fresh basil packed
• 2 cups spinach packed
• 3 cloves garlic minced
• ½ cup extra virgin olive oil more may be needed
• Red pepper flakes to taste

• 2-4 slices gluten free bread
• 6 garlic cloves minced
• 2 tbsp goat’s ghee
• 1/4 tsp Italian seasoning
• 2 tsp flat-leaf parsley minced
• Pinch of celtic salt

Instructions

1. Preheat oven to 375F.
2. Cut spaghetti squash in half, remove the seeds and roast cut side down until fork tender, about 45 minutes. Remove from oven and raise to 400F.
3. Prepare pesto by adding all ingredients to a food processor and blend until combined. Add olive oil as needed to reach desired consistency.
4. Use a fork to separate the cooked squash into “noodles” and set aside. Over medium heat, add the squash to a pan and pour the pesto on top. Mix well and serve hot.
5. Cut gluten free bread into slices.
6. In a small bowl, add garlic, ghee, Italian seasoning, parsley, and salt and mix until combined. Spread a thick layer on the bread.
7. Once the oven has hit 400F, add the garlic bread and bake for around 8 minutes or until golden brown. Flip to broil and broil for a minute or two.