Recipe card

Ingredients:

• 1 spaghetti squash
• 2 cup oyster mushrooms
• 2 cup kale de-stemmed and in pieces

Pesto:

• 2 large handfuls of spinach
• 3-4 large handfuls of basil
• 1 small handful parsley
• 3 cloves garlic
• 1/2 lemon, juiced
• 1/2 C unsweetened almond milk
• 2-3 tbsp evoo
• non-iodized salt , pepper & red pepper flakes to taste

Directions:

• Preheat oven to 425F
• Cut spaghetti squash in half and scoop the seeds out, drizzle with evoo, non iodized salt and pepper, place face down on baking sheet and bake for 30-45 min
• Saute mushrooms and kale with evoo in a sauce pan
• Add all pesto ingredients to a blender, blend until a creamy and smooth consistency
• Scoop out spaghetti squash with a fork and mix in mushrooms, kale and pesto
• Top with more red pepper flakes if you want it spicy, enjoy!

Notes:

• you can also make this pesto with a LID approved pasta
• Use more almond milk if you like a thinner consistency
• non iodized/non sea salt is an option if you want an LID safe salt substitute but some survivors are not a fan of the taste – omit this ingredient if you wish!