Pesto Spaghetti Squash

4

Ingredients

  • 1 medium spaghetti squash (about 4 pounds)
  • 1 large bunch cilantro chopped (about 2 cups)
  • 2/3 c slivered or sliced almonds
  • 2 cloves garlic chopped
  • 1/2 tsp grated lemon zest
  • 1 tbsp lemon juice
  • 1/4 c olive oil
  • 1/4 c vegetable broth or water
  • A teaspoon salt

Instructions

1

Warm the oven to 375°F. Oil up a rimmed baking sheet.

2

Halve the spaghetti squash lengthwise and scoop out the seeds. Place the squash halves cut side down on the oiled baking sheet and use a fork to pierce some holes through the skin a couple of times. Get out some anger, but don't go too nuts. Bake until the flesh on the inside is tender but not mushy, about 45 minutes.

3

While the squash is roasting, make the pesto: Combine all the ingredients in a food processor and zap that shit until it's pesto-y and sorta smooth.

4

When the squash is ready, use a fork and scrape all the flesh into a large bowl. It should come out in strands kinda like spaghetti. You know, like the goddamn name of the recipe, that's why you're here, right? Mix the pesto and the spaghetti squash noodles together and serve. This shit is good warm, cold, or at room temp. It's pretty much good to eat whenever the fuck you want.