Kale Pesto Spaghetti Squash

by Emily Peck

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Contains Nuts

Dairy Free

Gluten Free

High Fat

Soy Free

For this meal, strands of spaghetti squash are tossed in olive oil with beans and carrots. tomatoes, basil, and a good squeeze of lemon. We added cabbage, pumpin seeds, garlic and a bunch of kale to make a full meal and toasted some almonds for crunch.

Nutritional facts

Protein

19g

Carbs

68g

Calories

650

Fat

29g

Ingredients

AlmondsBay LeafCarrotsCeleryDried OreganoGarlicKosher SaltLemon JuiceNutmegNutritional YeastOlive OilOrganic CeleryOrganic Spaghetti SquashRed WineRosemary

Reviews

4.3

Based on 128 reviews

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About Emily Peck

Emily is a health supportive chef and a holistic nutritionist. She strives to help others foster healthy relationships with food through personalized weekly meals, food education, practical tools and supportive guidance. As longtime vegan, she strongly believes in the power of plants to help nourish and heal the mind and body. With experience in culinary and nutrition aspects of addiction & eating disorder recovery, she now specializes in therapeutic diets to optimize health and restore balance. She thrives on creating superfood meals that will surprise you into being a proud plant lover!