Post New Year's- after a night of who knows what and waking up to strangers sleeping in various places in my house, it made sense to make a common New Year's resolution; eating better. Of course that night my food intake included cereal bars, pizza, and sushi- yes an odd combination but one that could most likely be found at some type of kosher establishment (sushi and pizza always seem to be served together). I have always been health conscious but slowly surrounding myself with a house of people constantly making frozen chicken wings that always seem so tempting- I tend to cave. Instead of eating those yummy late night snacks, back on the kale kick once again. This pesto is healthy and packed with nutrients.
Servings: 4-6 servings
Ingredients:
1 spaghetti squash
2 cups of kale
2 cups of spinach
1/2 cup of walnuts
1/4 cup of basil
2 teaspoons of olive oil
2 cloves of garlic (more or less depending on your garlic preference)
5-6 tablespoons of water
1/2 cup of sun dried tomatoes
Dried parsley flakes, crushed red pepper flakes, salt, and pepper to taste
Directions:
Preheat the oven to 375 degrees. Cut the spaghetti squash in half and scrape out the seeds. Place the squash on a baking sheet and place the spaghetti squash in the oven for 30-45 minutes, depending on how tender you prefer the squash.
While the spaghetti squash is cooking, place the sun-dried tomatoes in hot water to soften them. After about ten minutes place the tomatoes, olive oil, basil, kale, spinach, walnuts, garlic, and water in a food-processor. Adjust the spices to taste.
Enjoy!
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