Ingredients

The following ingredients have 4 Servings
  • 1 medium baked spaghetti squash
  • 1 crown, approx. 4 cups, chopped broccoli, steamed
  • 6 cups (550 g) fresh spinach
  • 1/2 package (150 g) soft tofu
  • 1 bunch or package of (50 g, approx. 1 cup lightly packed) fresh basil
  • 1/3 cup (30 g) nutritional yeast
  • 6 cloves garlic
  • 1/2 teaspoon sea salt
  • 2 tablespoons fresh lemon juice

Instruction

  • To bake the spaghetti squash, follow these instructions for how to make spaghetti squash.
  • If you’re making the pesto spaghetti squash with broccoli, add the cooked spaghetti squash noodles and steamed broccoli to a large bowl.
  • To make the low-fat pesto sauce, add all the pesto ingredients to a food processor blender and mix until smooth. Do not over mix, it should be a bit chunky.
  • Either mix the pesto with the baked spaghetti squash and broccoli or store in the fridge to use as a dip or sauce for other dishes and salads.