Pecan Pesto Spaghetti Squash With Peas & Kale - The Wild Vegans

Ingredients

• 1 medium (32oz) spaghetti squash, halved lengthwise, seeds removed
• Olive oil spray
• Salt and black pepper to taste
• 1 tsp. olive oil
• 1 shallot, chopped
• 1 bunch (450g/ 12 to 16 oz.) kale, stems removed, chopped
• 1 1/2 cups green peas (fresh or thawed frozen)
• Pepita Parmesan, optional
• 1/2 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 tbsp. low-sodium vegetable broth (or water)
• 3 tbsp. olive oil
• 2 tbsp. lemon juice