Paleo Squash Pesto Bowls

Recipe by: http://sweetcsdesigns.com/paleo-squash-pesto-spaghetti/2/ 

For the spaghetti squash:

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Paleo Squash Boats

Ingredients

• 1 spaghetti squash, halved and de-seeded
• 4 cloves of garlic, diced
• 1 tablespoon olive oil, divided

Instructions

1. Cut squash in half and scoop seeds out with spoon.
2. Toss olive oil and garlic in squash, place on cookie sheet.
3. Bake at 350 for about 1 hour, until soft.
4. When soft, "rake" the squash with a fork, which will make a spaghetti texture. Pull the flesh of the squash up off the shell.
5. Add pesto into squash and mix.
6. I like to top mine with red pepper flakes and a little grated parmesan.

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And for the pesto:

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Paleo Squash Pesto

Ingredients

• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Parmesan cheese

Instructions

1. Add ingredients into a food processor and pulse until the texture you like.
2. Store in an airtight container for up to 4 days in the refrigerator.

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For the squash, mix the pesto into the squash and enjoy!