1 Large Spaghetti Squash
1 250 to 300ml jar of Pesto or favorite recipe (see my fave below)
1 small jar of Sun-dried Tomatoes (preferably in oil, I think about 8 to 10 in a jar)
Pepper, to Taste
Dash of Fresh Basil, reserved & optional
-Cook spaghetti squash by preferred method. Mine is to pierce it with a fork, place on a baking sheet and bake at 375oF for about 30 to 40 minutes, or until fork easily pierces squash flesh. After 15 to 20 minutes it is good to roll/flip the squash during the baking process.
– Remove from packaging oil & Chop the Sun-dried tomatoes loosely. Feel free to use this oil in the preparation of your pesto sauce for additional flavor, or add 1 tbsp to the mixture.
– Mix the prepared squash, pesto, and chopped sundried tomatoes, season with pepper and maybe a dash of fresh basil. Enjoy
1 large bunch of basil or favorite greens (about 3 cups, loosely packed)
2-3 large cloves garlic
5 to 6 Tbsp raw pine nuts
3/4 tsp Himalayan Pink salt, or to taste
4.5 to 6 Tbsp extra virgin olive oil
2 Tbsp to 1/4 cup nutritional yeast (optional)**
Place all ingredients except the olive oil and nutritional yeast into a food processor. Process to a finely ground consistency. Add olive oil and process again, until it’s smooth and creamy. Add nutritional yeast and process again until well combined for a cheesy flavour. Serve or it can be store in the refrigerator for up to 5 days.
Adaption of Source: http://veganspoonful.com/2007/10/10/vegan-pesto-sauce/
– If not a fan of oil and preparing your own pesto try a navy bean based pesto http://ohsheglows.com/2011/08/04/high-protein-oil-free-basil-pesto/
but I would suggest that the Tomatoes are still oil packed due to the fact it creates a better consistency/texture