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
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.
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