baked spaghetti squash with goat cheese & pesto


1 spaghetti squash
3/4 cups raw sliced almonds
1/2 cup xvoo + extra to drizzle
1 t salt
pinch black pepper
1 garlic clove
2 T lemon juice
2.5 oz basil leaves or 2 packed cups basil leaves

1/2 cup crumbled goat cheese (or feta)

Prepare Spaghetti SquashPoke holes all around your spaghetti squash and roast whole in a 400 degree oven for 40 minutes. When it’s cool, cut it in half lengthwise and scrape out the seeds and strings. Then scrape the “spaghetti” out with a fork.

Prepare Pesto: Blend almonds, xvoo, salt, pepper, garlic, lemon juice and basil leaves in food processor until smooth.

Toss & Bake: Toss spaghetti squash with pesto and put in a casserole dish. Top with 1/2 cup crumbled goat cheese or feta and drizzle xvoo. Bake for 30 minutes in a 350 degree oven. This is delicious served cold the next day, too!

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