Spaghetti squash with pesto

1 medium sized spaghetti squash
Half, de-seeded and bake on a sheet pan in 1 inch of water at 350 until soft.
1 cup almonds or walnuts, soaked
1 bunch basil
1 bunch parsley
2 T nutritional yeast
1 T lemon juice
1 tsp cayenne pepper
1 cup olive oil
1 avocado

Cook squash. Make pesto by blending all ingredients together. Add water to pesto ingredients if needed.

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