Recipe: Basil Pesto Spaghetti Squash

Basil Pesto Spaghetti Squash

Serves: 2

Ingredients

For the "Pasta"

• 1 spaghetti squash
• 2 teaspoons butter
• 1 teaspoon oil
• ¼ cup red onions, diced
• ⅓ cup red peppers, diced
• 2 tablespoons extra Parmesan cheese (for topping)
• Dash of sea salt and pepper

For the Pesto (makes about ⅓ cup)

• 5 tablespoons fresh basil, chopped
• 4 tablespoons olive oil
• 2 tablespoons pine nuts
• ¾ teaspoon garlic, minced
• 3 tablespoons Parmesan cheese, shredded
• 3 teaspoons lemon juice
• ⅛ teaspoon pepper

Directions

1. Preheat oven to 400 degrees F. Cut spaghetti squash in half across the width. Remove the seeds with a spoon. Spray a cookie sheet with some olive oil cooking spray and place the squash face down onto the pan. Bake 30-35 minutes or until you can stick a fork through the outer skin.
2. Remove from the oven, flip the squash over and place 1 teaspoon butter into each half to melt. Set aside to cool.
3. Combine chopped basil, olive oil, pine nuts, garlic, Parmesan cheese, lemon juice and pepper in a food processor. Blend well.
4. Pour a little olive oil into a small pan and sauté the onions until tender. Add salt and pepper and red peppers and cook for another minute or two.
5. Use a fork to scrape the squash out of the shell and place into two bowls.
6. Pour pesto over the squash, add sautéed veggies and shredded Parmesan.

Nutrition Facts per Serving:

Source: StopColonCancerNow.com