1

Prep Ingredients: Slice the squash in half, de-stem, chop and wash the kale, peel the garlic cloves, finely grate the parmesan and halve the lemon.

2

Preheat oven to 400℉. Drizzle the flesh of the spaghetti squash with a tablespoon of olive oil and season with salt and pepper, then place face down on a baking sheet lined with parchment paper. Prick the skin several times with a fork, then bake for 30-40 minutes until fork tender.

3

Meanwhile, add the kale to a food processor along with the basil, garlic, green peas, pine nuts and parmesan, and pulse until smooth. With the motor still running, slowly pour in the olive oil and the juice of the lemon. Taste and season with salt and pepper.

4

Using a fork, scrape the flesh of the spaghetti squash to create “noodles”, then transfer them to a large non-stick skillet over medium heat. Add in the pesto, toss to combine and allow to cook for a few minutes to heat through.

5

Serve with more parmesan and fresh cracked pepper.

6

Substitutions: Use real parmesan in place of vegan. Use cashews, walnuts or hemp seeds in place of pine nuts. Use 2 large handfuls of spinach in place or kale. Serve over your favourite pasta.