Pecan Pesto Spaghetti Squash with Peas & Kale<!-- --> <!-- -->Recipe

Ingredients

• 1 medium (2-pound) spaghetti squash, halved lengthwise, seeds removed
• Olive oil spray
• Salt and black pepper to taste
• 1 teaspoon olive oil
• 1 shallot, chopped
• 1 bunch (12 to 16 ounces) kale, stems removed, chopped
• 1½ cups green peas (fresh or thawed frozen)
• Pepita Parmesan, optional
• ½ cup pecan pieces
• 2 garlic cloves
• 2 cups loosely packed chopped greens of your choice (spinach, kale, or chard)
• 1 cup loosely packed chopped fresh basil
• 3 tablespoons low-sodium vegetable broth (or water)
• 3 tablespoons olive oil
• 2 tablespoons lemon juice