Pesto Spaghetti Squash

I found this on pinterest, didn't even look at the recipe because I know how to make pesto right?  Well I forgot an ingredient oops but it was an easy fix!  Pesto is so tasty and can be added to almost anything, veggies, meat, and pasta.  I have been trying to eat more vegetables and this is a great way to give it some flavor.

First I roasted the spaghetti squash.  You cut it in half, take out the seeds and put it in a 375 degree oven for 60-90 minutes.  Stick a fork in it and if it is soft it is ready.  Then just take a fork and scrape out the middle.  It looks a little like spaghetti (that's why it is called spaghetti squash duh).

Pesto

1 Cup Kale
1 Cup Spinach
1/2 Cup Pine Nuts(You can also use walnuts, or pecans)
1 clove garlic (add more if you like spice)
1 tsp salt
1 tsp pepper
1/2 Cup Parmesan (I forgot this one...oops)
3-5 TB Olive oil

I used my handy ninja to do this.  Just put all ingredients in the ninja/food processor except the olive oil, add a TB at a time until it is the consistency you want.

Look how bright that is, it just invites you to eat it:)

You can substitute the kale and spinach with basil if you want.  You can also freeze this in ice cube trays, or small plastic bags for later use.