2 Medium spaghetti squash
2 cups walnuts (I ran out so I also used raw almonds and some pecans)
1/2 cup packed pasil
1/3 cup parsley
1 clove garlic
1/8 cup lemon juice
1/8 cup Bragg Liquid Aminos
1/2 cup olive oil
I cut the squash in half, poke holes in squash and place in glass baking dish. Bake at 375 for 60 minutes until tender when poked with a fork. While the squash is baking make pesto. In a blender, blend all ingredients together until the pesto reaches desired consistency. Cut open the squash and discard the seeds. Spoon out the "meat." It will be stringy like spaghetti. Spoon desired amount of pesto over the "spaghetti." Serve. Any pesto that is leftover can be refrigerated and served as a dip, spread or sauce. Serves 4.
Enjoy and share with someone you love
