Pesto “spaghetti”

I love pesto!!! Time for pesto “spaghetti”! Low carb, high fiber meal :p

IMG_6527Ingredients:

1 medium size organic spaghetti squash

2 cups of fresh organic broccoli

1-2 cups of pesto

Olive oil

Directions:

IMG_6526“spaghetti”

  1. cut the squash in half the long way
  2. take out the guts out
  3. pour olive oil around on the inside
  4. bake it at 425 degree F for about 30 minutes (bake until you can use a fork and poke through to the skin)
  5. let it cool down
  6. use a fork and scrape it the long way
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