Spaghetti Squash Bowl with Chestnut Sage Pesto

Enjoy the produce of the season with this delicious bowl! What better way to use up all those chestnuts then make a pesto!

PESTO:
1 cup roasted chestnuts, peeled
¼ cup fresh sage
¼ cup fresh rosemary
2 Tbs nutritional yeast
juice of half a lemon
¼ cup + 1 Tbs olive oil
¼ cup water, more or less to thin out
salt and pepper to taste

BOWLS:
2 large spaghetti squash
1-2 Tbs olive oil, for brushing on the squash
pomegranate seeds, optional
arugula, optional

View the full recipe at Beetific Beginnings →