Creamy Vegan Pesto “Spaghetti” (Squash) with Kale

Its squash season! Buy local! Buy organic! This recipe is super simple, guilt-free, gluten-free and vegan! I go for this when I’m craving something creamy and filling.

 

 

 

For the spaghetti squash : 

-Place your squash in a large pot with water and salt, and bring to a boil. Turn with a fork every so often to evenly heat all sides. When easily pierced with a fork, your squash is ready and can be removed. Should be allowed to cool for 10 minutes.

-Slice your squash directly in half, scoop out the pulp which hold the seeds and put to the side if intending to roast your seeds, otherwise discard.  The rest of the inside contents of the squash can be separated and removed by a fork and will naturally be in “spaghetti”-like strands for your dish! (*One squash can feed about 7 people.)

-Toss with olive oil, salt, pepper and set aside

 

 

For the creamy dairy-free pesto : 

Food process the following :

1.5 Cups Fresh Basil

1/3rd Cup Olive Oil

5 Cloves Garlic

1/3rd Cup Walnuts or Nutritional Yeast

Lemon juice (optional)

1/2 TSP Sea salt

1/2 TSP pepper

1 avocado

 

 

 

For the Kale: 

-Sautee 1 bunch kale, de-stemmed and moderately chopped, and one half an onion in your oil of choice until kale is semi-wilted and onion is translucent. Toss with your spaghetti, and mix your pesto into your spaghetti!

 

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