Spaghetti Squash with Fresh Veggies and Homemade Pesto!

To prepare the pesto, place walnuts, oil and basil leaves into a blender or food processor. Pulse on low until creamed. Add in cheese, lemon juice and garlic cloves and continue to pulse until mixture is creamy and mixed. Add salt and pepper to taste. Cover and chill in the fridge.

To prepare the dish, preheat the oven to 375 F. Place the squash flesh side down in a jelly roll pan. Fill the pan with 1/2 inch of water. Bake squash for at least 35 – 40 minutes, or until you can easily pull the “noodles” out with a fork. When done, remove from the oven and let the squash cool for 5 minutes.

While squash bakes, prepare veggies. Heat olive oil in a medium pan over medium high heat. Add onions and cook until just translucent, about 3 minutes. Add in mushrooms and asparagus and cook until asparagus is soft, about 5 more minutes. Remove from heat.

Once squash has cooled, carefully pull the flesh out of the skin using a fork (this will give you the noodles). Place the squash noodles in a bowl. Add in the veggies and mix up with tongs. Add 1 – 2 tablespoons of pesto, stir and enjoy!