Ingredients
Preheat oven to 350° 
- 6 cups cooked spaghetti squash
- 2 cups firmly packed fresh basil
- 2 cloves garlic
- Juice of 1 lemon
- 1 teaspoon Simply Organic lemon flavor
- 1/2 – 1 teaspoon organic pepper
- 2/3 cups organic olive oil (Thrive Market brand)
- 1/2 cup raw organic walnuts
- 1/2 cup raw organic pecans
- 1/2 cup raw organic 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 basil, olive oil, lemon, lemon flavor, garlic, black pepper, salt to taste, 1/2 cup each walnuts, pecans, pumpkin seeds. Blend until smooth. Pour and toss into the spaghetti squash.
Cover and heat through in a 350 degree oven.