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Creamy Vegan Pesto Spaghetti Squash

Samantha Lowe
  • 75 minutes
  • Serves

INGREDIENTS

3 cups

Basil, leaves

5 cloves

Garlic

1

Lemon

1 cup

Mushrooms

1

Onion

1

Tomato

1

package Tofu, soft

1 tsp

Black pepper, ground

1

Red pepper

1 tsp

Salt

1 cup

Olive oil

1 cup

Pine nuts

1

Spaghetti squash (halved and seeds removed), large