Lemon Pesto Spaghetti Squash #167

Lemon Pesto Spaghetti Squash #167

Lemon Pesto Spaghetti Squash show #167 Preheat the oven to 400°F Put parchment paper on a baking sheet. Prepare and roast the spaghetti squash Bake for about 25 minutes or until golden brown around the edges. Meanwhile, make the pesto and set it aside. Place the baby spinach in a large bowl. Use a fork to scrape the spaghetti squash into strands. Add the lemon juice and season to taste with salt and pepper (you can do this right in the spaghetti squash halves). Add the spaghetti squash to the bowl and gently toss, so that the heat from the squash lightly wilts the spinach leaves. Add the roasted, pine nuts, parsley, and a dollop of the pesto. Optional step: toss it all together so that the pesto coats all of the vegetables. Serve with lemon wedges, extra pesto, and Parmesan, if desired. 1 medium spaghetti squash Extra-virgin olive oil, for drizzling Hemp Seed Pesto (use spinach and herbs in place of the kale) A bag or can of baby spinach, coarsely chopped Juice of ½ small lemon, plus wedges for serving 2 tablespoons pine nuts ¼ cup chopped fresh herbs (parsley or basil) Sea salt and freshly ground black pepper Parmesan cheese (optional) ​ insipidus,ketosis,neuropathy,diabetic diet,type 2,plan,keto,food list,type 1,recipes,low carb,menu,weight loss,for dogs,diet sodas,meal plan,pregnancy,vegan,vegetarian,vegetables,1500 calories,carbs,gluten free,nutrition,

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