Pesto “spaghetti”

I love pesto!!! Time for pesto “spaghetti”! Low carb, high fiber meal :p


1 medium size organic spaghetti squash

2 cups of fresh organic broccoli

1-2 cups of pesto

Olive oil



  1. cut the squash in half the long way
  2. take out the guts out
  3. IMG_6526pour olive oil around on the inside
  4. bake it at 425 degree F for about 30 minutes (bake until you can use a fork and poke through to the skin)
  5. let it cool down
  6. use a fork and scrape it the long way


1. stir fry the broccoli with pesto
2. Once the broccoli is cooked, add it with the spaghetti
3. additional pesto may be needed to mix with the spaghetti