Pesto Beef Stuffed Squash

INGREDIENTS

Organic spaghetti squash

1 container Gotham Greens Vegan Pesto

1 lb grass fed ground beef

Violife Mozzarella Cheese

Olive Oil

salt

PROCESS

Preheat oven to 400F degrees. Cut the ends of the squash off.

Cut the squash the long way in half. Using a spoon scoop out the seeds and insides of the squash.

Using a fork, score the flesh on the inside of squash.

Drizzle with olive oil. Rub the olive oil into the insides of the squash. Cover baking sheet with parchment paper. Add the squash face up and bake for 20 min. Flip the squat face down and cook for another 40 min or until done.

While that is baking, sauté the grass fed beef in a pan until med-rare. 4-5 min. Season with salt.

When the squash is finished, add the grass fed beef to the insides of the it. Cover with the vegan pesto, Evenly distributing it throughout. Mix in the vegan mozzarella cheese.

Place it back in the over for 15 min or until cheese is melted.