Butternut Squash Noodles with Hempseed Pesto

Health Highlights

Ingredients

2 cup	Basil, fresh (packed fresh)
1 cup	Spinach (packed fresh baby)
1/2 cup	Cashew nuts, raw (raw; pieces)
1/3 cup	Hemp seeds, shelled (hulled)
3 clove(s)	Garlic (use more or less depending on how much garlic you like))
1 tbsp	Nutritional yeast
2 tbsp	Water (tbsp.; or lemon)
1/4 cup	Olive Oil, Extra Virgin (extra virgin)
1/2 tsp	Salt and pepper (or to taste)
567 gm	Butternut squash (pre-cut into spaghetti-like noodles)

Place the basil, spinach, cashews, hemp seeds, garlic, nutritional yeast, and water in a food processor. Turn on processor to start blending, add the oil, and blend until well mixed and emulsified, pausing to scrape the sides with a rubber spatula. Add salt and pepper to taste. If you want it thinner, add more water, but be careful not to add too much. You can also add lemon juice instead of water for some extra flavor enhancement.
In a pot with about 1/4 cup of boiling water, heat the butternut squash noodles for a minute or two, keeping them al dente. Stir in the pesto until well blended. Serve as is or add sliced tomatoes, avocado, anything to make it more nutritious and unique to your tastes.

Calories 471

Calories from fat 308

Calories from saturated fat 31

Total Fat 34 g

Saturated Fat 3.4 g

Trans Fat 0.0 g

Polyunsaturated Fat 2.7 g

Monounsaturated Fat 13.4 g

Cholesterol 0

Sodium 184 mg

Potassium 792 mg

Total Carbohydrate 25.9 g

Dietary Fiber 5.4 g

Sugars 4.2 g

Protein 17.7 g

Meat Alternative	1.5
Vegetables	2.2