Hi everyone!! Happy Holiday season!! I loveee this time of year, especially for the hearty good food… And this meal has that same comfort feeling, without the guilt!! It’s low carb, dairy free and vegan! The pesto sauce is sooo creamy and it’ll be hard to believe it’s not dairy! Feel free to add your choice of protein to this, but my sis is vegan so I kept the meat out! Here’s the recipe:
1/3 Cup Olive oil
2 Handfuls of Basil
1 Handful of Spinach
1 Handful of Kale
2 Garlic Cloves
1/2 Cup Cauliflower (RAW or roasted!!)
1/2 Cup Cashew Milk
1/4 Cup Pinenuts
Dash of salt and pepper
Preheat the oven to 350. Microwave the squash for a few minutes, so it’s easier to cut through. After it’s heated a little, cut it in half.. hardest part!! Remove the seeds. Drizzle olive oil and spread it through the squash evenly. Place in the oven for about 45 minutes.
As the squash is cooking, time to make the pesto!! Combine all ingredients in a blender, and mix it on up! The cauliflower, avocado, and cashew milk will make this pesto creamy AF.
After the squash is done cooking, take a fork and start shredding it. It becomes noodles very easily- just like angel hair pasta.
From here, there are TWO ways to serve it! You can just place the pesto on top of the squash, or mix it up in a saucepan.
ENJOY!!!! Try this recipe, and let me know what you guys think!