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Ingredients: Basil Pesto:; 2 cups basil, packed (or 1 ½ cups spinach and ¾ cups basil); ½ cup organic, grass-fed parmesan cheese; ½ cup extra virgin olive oil; ⅓ cup pine nuts (or walnuts); 3-4 cloves garlic, minced; 1 scoop Organixx Clean Sourced Collagens powder (optional); ½ teaspoon pink Himalayan or sea salt (or to taste); ⅛ teaspoon cayenne pepper (or to taste); Squash:; 1 large or 2 small spaghetti squash; Olive/avocado oil for coating; ¼ teaspoon pink Himalayan or sea salt; Optional ingredients:; 1 Tablespoon fresh lemon juice (add to pesto); ¼ teaspoon garlic powder (sprinkle on squash with salt before baking); Garnish with 1-2 Tablespoons of nutritional yeast (or to taste); Additional veggies (e.g., peas, spinach, broccoli, mushrooms, etc.)

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Ingredients

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Basil Pesto:2 cups basil, packed (or 1 ½ cups spinach and ¾ cups basil)½ cup organic, grass-fed parmesan cheese½ cup extra virgin olive oil⅓ cup pine nuts (or walnuts)3-4 cloves garlic, minced1 scoop Organixx Clean Sourced Collagens powder (optional)½ teaspoon pink Himalayan or sea salt (or to taste)⅛ teaspoon cayenne pepper (or to taste)Squash:1 large or 2 small spaghetti squashOlive/avocado oil for coating¼ teaspoon pink Himalayan or sea saltOptional ingredients:1 Tablespoon fresh lemon juice (add to pesto)¼ teaspoon garlic powder (sprinkle on squash with salt before baking)Garnish with 1-2 Tablespoons of nutritional yeast (or to taste)Additional veggies (e.g., peas, spinach, broccoli, mushrooms, etc.)

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Instructions

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Step 1

Begin by preparing your squash. Slice off both ends of your squash and then slice lengthwise. Scrape out the seeds. Brush lightly with olive oil and sprinkle with salt and garlic powder (if using). Flip your squash halves cut side down and bake in a 400F preheated oven for 25 to 40 minutes depending on size of squash. Squash will start to turn brown and cave slightly in.

Step 2

While your squash is baking, in your food processor, add in basil leaves, parmesan cheese, and about half of the olive oil. Pulse until combined. Then add in pine nuts, garlic, collagens powder, salt and cayenne. Pulse again.

Step 3

Leave your processor running and add in the remaining olive oil. Taste and adjust seasonings to your liking. Set aside.

Step 4

When squash is done baking, take a fork and scrape out the spaghetti “noodles”, placing them into a mixing bowl. Add in your desired amount of pesto and toss together. You can also add in additional cooked veggies.

Step 5

Place coated noodles back into the empty squash shells (optional) and garnish with nutritional yeast, if using.

Step 6

Enjoy!