2 Servings 60 min Cook
4 Cup Squash
1 Tbsp Olive Oil
4 Cloves, minced Garlic
1 Cup Peas
15 Leaf, whole Basil
2 Tbsp Nutritional Yeast
2 Tsp Sea Salt
1/2 Lemon yields Lemon Juice
1 Clove Garlic
1/4 Cup Vegetable Broth
Preheat oven to 350 degrees F.
Cut squash in half and scoop seeds out with spoon.
Toss olive oil and garlic in squash, place on cookie sheet.
Bake for about 1 hour, until soft.
When soft, "rake" the squash with a fork, which will make a spaghetti texture.
Pull the flesh of the squash up off the shell.
In a food processor, combine all the remaining ingredients (except for the broth).
Once everything is well mixed, slowly add the broth and keep processing until you reach a desired consistency.
Add pesto into squash and mix.
Pesto keeps for up to 4 days in airtight container.