Spaghetti Squash “Noodles” and Homemade Pesto

Ingredients

• 1 large spaghetti squash
• Celtic salt to taste

• 1/2 cup toasted walnuts
• 1/4 cup toasted pine nuts
• 1/4 tsp sea salt plus more to taste
• 2 cups fresh basil packed
• 2 cups spinach packed
• 3 cloves garlic minced, about 1 1/2 tbsp
• Optional: 3 tbsp sun-dried tomatoes chopped, if in oil: drain
• 1/2 cup extra virgin olive oil more may be needed
• Pepper flakes to taste

Instructions

1. Preheat oven to 400 degrees F. Slice the squash in half lengthwise. Scoop out the seeds and strings in the hollow part of the squash and sprinkle on some salt.
2. Place the cut side down on a baking sheet. Roast until tender (usually about45 minutes but the time will vary based on how large your squash is).
3. Remove the squash from the over and let it cool slightly. Use a fork to separate the squash into “noodles” and set aside.
4. Place all pesto ingredients into a food processor and blend until combined. Add olive oil as needed to reach desired consistency.
5. Over medium heat, add the squash to a pan and pour the pesto on top. Mix well and serve hot.
6. If you’re adding chicken, just preheat the over to 375 F. Put the pesto sauce on 2 chicken breasts and bake for 15-20 minutes. Slice and serve on top of the “pasta”.