Spaghetti Squash with Walnut Pesto Gelson's

Ingredients

• 1 small spaghetti squash about 2 1/2 pounds halved lengthwise
• 3 cups basil leaves washed and dried semi firmly packed about 3 large bunches
• 1 cup organic baby spinach washed and dried semi firmly packed
• 3 to 4 cloves Melissas organic garlic
• 1/4 cup Flanigan Farms raw walnut pieces
• 1 12 ounce package House silken tofu
• 1/2 teaspoon Le Saunier de Camargue fleur de sel sea salt
• 1/2 teaspoon Pepper
• 1/3 cup grated imported Reggiano Parmesan cheese
• 4 tablespoons Napa Valley organic olive oil
• 1 cup water
• 1/2 cup Sonoma marinated sun dried tomatoes rinsed and chopped