Spaghetti Squash with Kale Pesto

Spaghetti Squash

• 1 medium spaghetti squash (approx. 1.4 kg / 3 lbs, yields about 4 cups)
• 1 tablespoon olive oil
• Salt and pepper to taste

Kale Pesto

• 3 cloves garlic, pressed (or more if you love garlic!)
• 1½ cups fresh basil leaves
• 1 big handful of kale
• 2 teaspoons apple cider vinegar
• ½ cup pine nuts or walnuts (if using walnuts, soak for a few hours and rinse well)
• 1 tablespoon water
• ⅓ cup nutritional yeast
• ½ cup olive oil
• Salt and pepper to taste

Roast the Squash

1. Preheat oven to 450°F.
2. Cut spaghetti squash in half lengthwise and scrape out the seeds.
3. Rub the flesh with olive oil, salt, and pepper, then place face-down on a foil-lined baking sheet.
4. Bake for 30–40 minutes, or until the flesh is fork-tender. Check at 30 minutes and bake longer if needed.
5. Let cool until easy to handle, then use a fork to scrape out the strands into a bowl.

Make the Pesto

1. In a food processor, combine garlic, basil, kale, apple cider vinegar, and nuts.
2. Pulse into a rough paste, then add nutritional yeast and olive oil, blending until smooth.
3. Add water and adjust consistency with more oil or water as needed. Season with salt and pepper to taste.

Assemble

1. Spoon the pesto over the spaghetti squash and toss lightly to coat.
2. Drizzle with extra olive oil and garnish with chopped walnuts or pine nuts.
3. Adjust seasoning as needed and enjoy warm or at room temperature.