2 small spaghetti squash or 1 large spaghetti squash
1 cup of Brussels sprouts , washed and bottoms trimmed
1 cup of broccoli florets or chopped broccolini
1/4 cup of Havens Kitchen Pesto Sauce Or make your own:
2 cups of fresh basil
1 handful of fresh parsley
4 cloves Garlic
juice of 1 lemon
1/4 cup of olive oil
1/cup of raw cashews
sea salt and black pepper to taste
crushed red pepper
optional: shredded raw goat cheese
preheat oven to 400. Slice spaghetti squash in half lengthwise. On a greased baking sheet, place squash seeds side down. Bake spaghetti squash halves for about 30-40 minutes until skin is tender and can be easily punctured with a fork. Remove from oven and let cool.
mwanwhile, steam green vegetables until cooked but al dente, about 3 minutes. Set aside and let cool.
On a large cutting board, roughly chop all vegetables. Flip spaghetti squash halves over, they should now be cooler. Using a spoon, carefully remove seeds and discard. Then using a fork, scoop out squash flesh and transfer to a large pot. Add in chopped steamed vegetables. Bring to a low heat and add in pesto sauce. Mix well until all veggie soup are coated and warm. Season with more salt, pepper and red chili flakes.
Arrange empty shells on a serving platter. Spoon in mounds of the pesto squash mixture into the shells until heaping. Garnish with fresh basil or shredded raw goat cheese if using. Serve!