About the Recipe
Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash and roast, cut the side down, for 30 minutes or soft and toasted. Remove from oven and let cool slightly. Scrape out the flesh with a fork.
While squash is cooking, blend kale, garlic, basil, walnuts and lemon juice in a blender. Add olive oil and blend until smooth. Add the Parmesan and salt & pepper to taste.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the spaghetti squash and cook, stirring, until coated. Add pesto and stir to coat, adding up to 1/2 cup water to loosen; season with salt and pepper. Top the squash with toasted nuts and Parmesan. Eat. Love.