Pesto “spaghetti”

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


1 medium size organic spaghetti squash

2 cups of fresh organic broccoli

1-2 cups of pesto

Olive oil



  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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