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Spaghetti squash – around 1.4 kg or 3lbs – gives approximately 4 cups
1 tbsp olive oil (for squash) +1/2 cup olive oil (pesto)

3 cloves garlic – I always use 5 but I love garlic
1 bunch fresh basil leaves – about 1 ½ cups
1 big handful kale
2 teaspoons apple cider vinegar
1/2 cup pine nuts or walnuts – Or a mix!! soak walnuts first for a few hours if you choose walnuts and rinse well
1 tablespoon water
1/3 cup nutritional yeast
Salt and pepper to taste


Preheat oven to 450°. Cut squash in half, scrape out seeds. Rub the flesh with oil and sprinkle with salt and pepper. Place face down on aluminum foil on a baking sheet and bake for 30-40 minutes, or until a fork punctures the flesh of the squash easily. Let the squash cool till it is not too hot to handle.Set a timer for 30 minutes and check squash. Put in for another 10 minutes if needed.

Prepare the pesto by adding the pressed garlic, basil, kale, apple cider vinegar, toasted pine nuts or walnuts, and water to a food processor. Pulse into a paste then add nutritional yeast and olive oil and blend smooth. Add salt and pepper to taste. I add more oil or water if it needs more liquid! Adjust to taste.

Once squash is cooled use a fork to pull the squash out into a bowl. Spoon pesto over the top and another drizzle of olive oil and garnish with chopped walnuts! Add more salt and pepper if needed.

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