Avocado Spinach Pesto over Spaghetti Squash
Avocado Spinach Pesto over Organic Spaghetti Squash
Organic Spaghetti Squash:
Preheat oven to 400 degrees
- Be VERY Careful! ; Use a Sharp Knife and Cut Resistant Gloves if need be – I reccommend :
- Cut the Spaghetti Squash in half
- Scoop out seeds with spoon (throw away the seeds or save them to re-grow)
- Place the 2 halves , Scooped side UP in a large Pyrex dish
- Drizzle with olive oil ,sprinkle 3 twists of Himalayan sea salt, 3 twists of peppercorn grinder, dash of all purpose seasoning , and a dash of garlic powder to each half.
- Fill each half with 1/4 c water
- Add 1 c of water to the Pyrex dish around the Squash halves
- Bake for 45 min then check to see if the Squash scoops out easily with a fork, if not bake for an additional 10-15 min or until desired texture is reached
Leslie Woolley’s Homemade Organic Avocado Spinach Pesto:
In a blender, I use and love my Ninja Blender
combine:
- 1 Avocado ( Throw away the skin and seed)
- 3 handfuls of Organic Spinach
- 1 Organic Mushroom
- 1 Handful of Fresh Basil
- 1 Handful of Fresh Parsley
- 1/4 c of Raw Pine Nuts
- 4 Organic Garlic Cloves – diced
- 1/2 Shallot diced
- Juice from 1/2 lemon
- Drizzle Olive oil
- Dash of Organic Garlic powder
- Dash of Red Pepper flakes ( optional)
- 3-4 twists of Himalayan sea salt(grinder)
- 3-4 twists of Pepper(peppercorn grinder)
- Dash of All Purpose seasoning
- 1/3c Unsweetened Almond Milk
- 1/4c Pre-soaked Raw Cashews**(soak in hot water for 30 minutes Prior)
- Blend on low
- On a plate add Spaghetti Squash, then top with creamy Avocado Spinach Pesto.
- Garnish with a few Basil leaves- (optional)
- and a Piece of Purple Cabbage, Blueberry for the eye, and Gogi Berry for the Tongue to make a “Cabbage Snake”
Prep Time | 15 minutes |
Cook Time | 50 minutes |
Servings |
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