1 medium spaghetti squash
2 clove garlic, peeled
2 tablespoon cold-pressed olive oil
½ cup walnuts, coarsely chopped
2 cup fresh basil leaves
sprinkle lemon juice, to taste
sprinkle cayenne or crushed red pepper, to taste
Cut the spaghetti squash in half width-wise, and remove seeds. Using a fork, scoop the inside of the squash, forming thin strands (if they stick together, pull the strands apart with your hands after scooping them out).
In a blender or food processor, puree the basil, garlic, olive oil, walnuts, and cayenne (add a few kale leaves for an extra boost of greens).
Pour on top of the spaghetti squash, mix it up, sprinkle on some lemon juice and serve!