Spaghetti squash with kale pesto and @foodsalive hemp hearts on top as well as some chopped chives, (dairy free and gluten free), roasted okra, and garden ratatouille all on the @kiddobloom dining and flatware set with an @ecomcplanet napkin.

👉 For kids who are hesitant with spaghetti squash, you can mix it with pasta noodles to introduce it.

Ingredients:

1/2 cup pine nuts or sunflower seeds

1.5 cups extra virgin olive oil

2 packed cups basil (optional)

1/2 bunch dinosaur kale, ribbed, sauteed in olive oil until soft

1-2 lemons juiced (to taste)

Add zest of one lemon

Jacobsen Salt (to taste)

1/4 cup @miyokos double cream chive nut cheese (can skip this if you want a nut-free pesto)

👉 Here's how I make the kale pesto:

The key is to toast your pine nuts or sunflower seeds in the oven at 350 until golden brown, approx. 10 minutes on convection. Put them on @ifyoucare_usa unbleached parchment paper. Then take your toasted pine nuts or sunflower seeds and the rest of your ingredients and add to a blender. My kids prefer a more smooth consistency, but if you like a chunkier consistency you can use a food processor. If you want to thin it out, you can add more lemon juice or water.

** If you are making this and not using it right away, you may need to add more olive oil because good olive oil gelatinizes.

👉 Check out my on the go snacks for the kids in my stories all week. Do you want more snack ideas? Comment below ⤵️⤵️⤵️