Spinach & Ricotta Pesto Spaghetti Squash
Discover how to make delicious Spinach & Ricotta Pesto Spaghetti Squash in just 1 hour! Perfect for a healthy, flavorful meal.
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Cooking tools:
- Food processor
- Oven
- Chef's knife
- Cutting board
- Baking sheet
- Measuring cup
- Measuring spoon
- Mixing bowl
- Fork
- Spoon
- Serving bowl
Ingredients
- 1 spaghetti squash
- 1 Tablespoon Pompeian Robust Extra Virgin Olive Oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 2 – 3 handfuls spinach
- 2/3 cup ricotta
- 2/3 cup green peas
- 1 cup baby kale
- 1 cup basil
- 2/3 cup pine nuts
- 1/2 cup Pompeian Robust Extra Virgin Olive Oil
- 1 lemon, juiced
- 2 Tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1 – 2 garlic cloves (depending on preference)
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