Homemade Pesto on Spaghetti Squash with Spinach and Tomato

This pesto sauce was thrown together in the magic bullet.

It consisted of:

• pinenuts
• garlic
• olive oil
• fresh basil
• lemon juice

Exact measurements were not computed (tee hee on word choice) but rather eyeballed and measured to taste.

In the past, I had baked my spaghetti squash.  However, MM taught me how to nuke the bad boy in the microwave.  We cut the squash in half lengthwise, scooped out the seeds then put one-half, flat-side down, in a microwave-safe dish.  Then we placed about an inch of water in the dish and microwaved for 10 minutes.

Meanwhile, we sauted the spinach in olive oil and chopped up a large plum tomato.  After the squash had cooked and cooled a little, we plated the everything together and doused the dish in the pesto sauce.

The pesto sauce was absolutely delicious on its own, but we realized that it became much more mild with the addition of the squash, spinach and tomatoes.  In the future, the dish would be much more enjoyable with (at least) double the quantity of the pesto.  Regardless, this dish was enjoyed and also it is worth mentioning that in addition to being vegan, the dish is paleo, for those of you experimenting with various diets.