Ingredients
2 pounds spaghetti squash
Sauce:
1 cup unsweetened almond milk
1 cup walnuts
1 cup fresh basil leaves, lightly packed (about 10-12 large leaves)
½ cup fresh parsley, lightly packed
2 cloves garlic, minced
¼ teaspoon salt
1/8 teaspoon pepper
Method
Step 1
Preheat oven to 375 degrees. With a fork, prick squash all over and place in baking dish. Cook 1 hour.
Step 2
During last 10 minutes of baking time, put sauce ingredients in a food processor or blender. Process 15-20 seconds or until smooth (less time if you prefer a chunkier texture). Heat in a small saucepan over medium to low heat; do not boil. Cook 10-15 minutes, stirring occasionally.
Step 3
While sauce is cooking, remove squash from oven, and let cool 10-15 minutes before cutting in half and removing the seeds. Discard seeds. Pull a fork lengthwise through the flesh to separate it into long strands. Place strands in a large bowl.
Step 4
Pour sauce over spaghetti squash, and stir well to coat. Serve immediately.
Step 5
Yield: 8 servings (serving size: about ½ cup)
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