Recipe by Dr. David Williams
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
Yield 1 2/3 cup
Bake or boil the spaghetti squash until done. Scoop out the spaghetti. Add raw butter to taste. Top with Pesto Sauce. To die for!