LID recipe: pesto spaghetti squash

Recipe card


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


  • 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


  • 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!


  • 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!

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