1 large spaghetti squash
1/4 cup raw cashews
1/4 cup pine or walnuts
2 tbsp nutritional yeast
1/4 tsp sea salt
2 cup basil, loosely packed
3 cloves garlic
3 tbsp sun-dried tomato, chopped
1/4 cup extra virgin olive oil
Preheat oven to 400 degrees F and line a large baking sheet with parchment paper. Carefully halve spaghetti squash lengthwise using a sharp knife. Use an ice cream scoop (or sharp spoon) to scrape out the seeds and most of the stringy parts. Brush the interior with oil and sprinkle with a little salt. Place cut-side down on baking sheet. Roast for 45 minutes, or until a knife easily pierces the skin and flesh. Remove from oven and set aside.
In the meantime, add cashews, pine nuts, nutritional yeast, and sea salt to a blender or food processor and pulse until a fine meal. Add basil, garlic, sun-dried tomatoes, and olive oil and puree into a fine paste. If it has trouble mixing, add a bit more oil or hot water (2-3 Tbsp) to help encourage it along. It doesn’t need to be finely pureed, just well-mixed. A bit of texture is a good thing in this dish. Taste and adjust seasonings as needed. Use a fork to scoop out spaghetti squash into fine strings and divide between serving plates. Top with desired amount of pesto and lightly toss. Store leftovers covered in the refrigerator for 2-3 days, though best when fresh.
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