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!