Ingredients
- 6 cups cooked spaghetti squash
- 2 cups firmly packed fresh basil
- 2 cloves garlic
- Juice of 1 lemon
- 6 drops Young Living Lemon essential oil
- 2 drops Young Living Black Pepper essential oil
- 1 drop Young Living Basil essential oil
- 2/3 cups olive oil
- 1 cup raw walnuts, pecans, and pumpkin seeds
Directions
Cut the spaghetti squash in half and scrape out the seeds. Place the 2 halves face down in an inch of water in a baking dish. Bake 350 degrees about 1 hour for a large spaghetti squash. Scrape the squash out of its shell with a fork into a baking dish. Set aside.
Pesto: In a blender add all the rest of the ingredients. Blend until smooth. Pour and toss into the spaghetti squash. Cover and heat through in a 350 degree oven.
