Lemon Pesto Spaghetti Squash with Sundried Tomatoes, and Goat Cheese

Image: My Intuitive Health

Lemon Pesto Spaghetti Squash with Sundried Tomatoes, and Goat Cheese

Servings

Ingredients

1 large spaghetti squash
⅓ cup of sun-dried tomatoes
1 15 oz can artichoke hearts
¼ cup of goat cheese (about 2 oz)
¼ cup of shredded parmesan cheese
Salt and pepper to taste

For the Lemon Pesto

1 cup of fresh basil, packed (about 1.5 oz)
1-2 cloves of garlic
Juice of 1 lemon
⅓ nuts (walnuts, pine nuts, almonds etc)
1 tsp of honey
⅓ cup olive oil
Salt and pepper to taste

Instructions

For the Spaghetti Squash

Use a fork to stab holes all around the squash. Microwave for about 15 minutes until fork tender. When the squash is done, cut in half and let cool. Scoop out the seeds. Then, using two forks, shred the squash flesh into “spaghetti”.

Add the spaghetti shred into a medium sized pot over low heat on the stove top. Add the canned artichoke halves that have been cut in half. Add the sun-dried tomatoes that have been drained and chopped. Stir to combine, season with salt and pepper. Add in the cheeses of choice and stir to combine. Remove from heat and stir in enough lemon basil sauce to coat. Taste for seasonings and adjust accordingly.

For the Pesto

In a food processor, combine all the ingredients for the pesto sauce and pulse until smooth. Taste for seasoning and adjust salt/pepper. If the mixture is too thick you can add more oil. Enjoy!

Lemon Pesto Spaghetti Squash with Sundried Tomatoes, and Goat Cheese