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!