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Spaghetti Squash with Roasted Pecan Pesto

yield: 4 total time: 70 minutes
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Ingredients

  • 2 spaghetti squash medium
  • 2 broccoli crowns
  • 1 cup pecans
  • 2 cups fresh basil
  • 1 tablespoon cider vinegar
  • 1/2 cup avocado oil
  • 1/2 teaspoon sea salt
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