Growing up my Mom always had a vegetable garden. I can recall many hot Virginia summer days where she would come into the house covered in dirt from all her digging around in the garden. She was so dedicated to her plants and it was evident because come July we always had lots of homegrown tomatoes and herbs. Oh how I wish I had her green thumb…unfortunately that was one gene I don’t think I inherited. At least I inherited the cooking gene (thanks Mom).
1 spaghetti squash
2 cups fresh basil
1/2 cup walnuts, toasted
4 cloves garlic
1 tbsp white wine vinegar or lemon juice
2 tbsp nutritional yeast
1/2 cup olive oil
1. Preheat oven to 375 degrees f.
2. Cut spaghetti squash in half, scrape out seeds. place on greased baking sheet face down. bake for 40 mins or until the skin can be pierced easily with a fork.
3. While squash is baking combine pesto ingredients in a food processor. blend until smooth.
4. Once squash has baked and skin is tender. remove from oven. let sit for 5 minutes. flip squash over and begin removing "noodles" from squash with a fork. serve into individual bowls.
5. Add pesto to squash and top with pine nuts and salt and pepper