Powerhouse Kale Pesto with Spaghetti Squash

Ingredients

2 cups chopped baby kale

2 Tablespoons olive oil

½ clove garlic, peeled and minced

1 teaspoon lemon juice

Salt and pepper to taste

1 cup cooked spaghetti squash

Instructions

If your spaghetti squash is not already cooked, simply split a small squash, scoop out seeds and wrap the squash in clear wrap, then microwave 7 minutes. (If you do not use a microwave and have time to oven roast, place unwrapped squash on a baking pan cut side down and roast at 400F for 30 minutes, or until tender.)

Carefully use a fork to scoop the spaghetti squash from its outer peel into a bowl; set aside.

Prepare pesto by blending kale, oil, garlic, lemon juice and salt and pepper in blender until smooth.

Top spaghetti squash with pesto and serve.