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Spaghetti Squash Pasta With Pesto Sauce

mygourmetonline's picture
Ingredients
  Fresh basil leaves 3 Cup (48 tbs) (1 Bunch)
  Walnuts 1 Cup (16 tbs)
  Fresh garlic 5 Clove (25 gm)
  Sea salt 1 Teaspoon
  Organic olive oil 1⁄3 Cup (5.33 tbs)
Directions

Make the pesto sauce by chopping all the above ingredients in a food processor.

Remove the skin from the squash using a vegetable peeler or chefs knife.

Using a Mandoline or a Spiral Slicer, cut the squash julienne style.
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Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Blending
Ingredient: 
Vegetable
Restriction: 
Raw
Interest: 
Healthy
Servings: 
4

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