Pesto Spaghetti Squash Buddha Bowl
- 1 spaghetti squash
- 2 cups basil leaves
- 1/4 cup pine nuts
- 1/4 cup walnuts
- 1/2 cup olive oil
- 1/4 cup hemp hearts
- 1 tsp salt
- 1 tbsp garlic powder
- 1 brick firm tofu
- tomatoes (Sliced Romas or cherry)
Preheat oven to 400℉.
Cut the spaghetti squash in half and scoop out the seeds.
Place the halves of squash face-down on a cookie sheet and cook for 40 minutes.
Meanwhile purée basil, nuts, olive oil, hemp hearts, garlic and salt in a food processor.
Slice tomatoes and cube tofu. Place in a large bowl.
Remove squash from oven. Turn it over to cool off and let all of the steam out for 5 minutes.
Scrape the squash noodles out with a fork into the tomato and tofu bowl.
Add the pesto to the bowl and mix everything together.
Eat and enjoy!
Remember to cool the squash face up to let out the steam, otherwise you will find steam water at the bottom of your buddha bowl.