Easy Spaghetti Squash with Kale Pesto
Spaghetti squash with kale pesto and @foodsalive hemp hearts on top as well as some chopped chives, (dairy free and gluten free), roasted okra, and garden ratatouille all on the @kiddobloom dining and flatware set with an @ecomcplanet napkin.
👉 For kids who are hesitant with spaghetti squash, you can mix it with pasta noodles to introduce it.
1/2 cup pine nuts or sunflower seeds
1.5 cups extra virgin olive oil
2 packed cups basil
1/2 bunch dinosaur kale, ribbed, sauteed in olive oil until soft
1-2 lemons juiced (to taste)
pink Himalayan salt (to taste) @evolutionsaltco
1/4 cup @miyokos double cream chive nut cheese (can skip this if you want a nut-free pesto)
👉 Here's how I make the kale pesto:
The key is to toast your pine nuts or sunflower seeds in the oven at 350 until golden brown, approx. 10 minutes on convection. Put them on @ifyoucare_usa unbleached parchment paper. Then take your toasted pine nuts or sunflower seeds and the rest of your ingredients and add to a food processor. If you want to thin it out, you can add more lemon juice or water.
👉 Check out my on the go snacks for the kids in my stories all week. Do you want more snack ideas? Comment below ⤵️⤵️⤵️