Powerhouse Kale Pesto with Spaghetti Squash

Powerhouse Kale Pesto with Spaghetti Squash


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.

Related Topics

Brain Wash  Lunch  

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