Zucchini Tomato Spaghetti Squash with Pesto
Cut a spaghetti squash in half lenghtwise and scoop out the seeds.
1
Place face down on a baking sheet and bake at 400 for 30 minutes.
2
Add 2oz basil, 4oz tofu, 1/2C nuch, 2T walnuts, 2 cloves garlic, and 1t ACV to a food processor.
3
Process until smooth. Then taste and add 1-2t salt.
4
Heat a splash of vegetable broth in a large non-stick pan over medium heat.
5
Add 2 sliced zucchini and saute for 15 minutes, until they are just soft.
6
Add 8oz halved cherry tomatoes and 6 cloves minced garlic. Cook with the lid on for 3 minutes.
7
Remove the lid and let any extra liquid cook off for 30 seconds.
8
When the spaghetti squash is cool enough to handle use a fork to scoop out the insides.
9
Add the spaghetti squash to the pan with the zucchini. Stir to combine.
10
Mix in the pesto or serve in bowls and stir in the pesto individually.
11
Top with fresh basil. Enjoy!
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