Pesto Sauce Over Spaghetti Squash

Recipe by Dr. David Williams

1 spaghetti squash

 

Pesto Sauce: (yield 1 2/3 cups):

4 cloves of garlic

½ heaping cup blanched raw almonds or raw cashews

1 cup packed fresh organic cilantro

2 T organic lime juice

6 T extra virgin olive oil

Blend pesto sauce ingredients together.  Bake or boil the spaghetti squash until done. Scoop out the spaghetti from the squash. Add raw butter to taste. Top with Pesto Sauce. To die for!