Ingredients
Scale
For the Pasta
- 1 large spaghetti squash
- 1/4 cup sun-dried tomatoes in olive oil
- hemp hearts to garnish
- sea salt & black pepper to taste
For the Vegan Pesto
- 1 cup fresh basil leaves (tightly packed)
- 2 tablespoons hemp hearts
- 2 tablespoons olive oil
- 2 garlic cloves
Instructions
- Preheat oven to 400 degrees and line a baking sheet with foil.
- Carefully cut the spaghetti squash in half lengthwise using a sharp knife, then use a large spoon to scoop out the seeds.
- Brush the inside of the squash with olive oil and season lightly with sea salt. Place the squash cut-side-down on the baking sheet, and bake for 45 minutes, or until you can scoop the squash out with a fork.
- While the squash is baking, prepare the pesto. Place all the pesto ingredients in a food processor and blend for a few minutes or until smooth.
- Once the squash is fully cooked, remove it from the oven and allow it to cool 10-15 minutes or until you can safely handle it.
- Use a fork to scoop out the squash into fine strings and place onto serving dishes. Top with desired amount of pesto, sun-dried tomatoes, hemp hearts, and salt & pepper to taste.
Nutrition
- Serving Size: 2