Craving pasta? With the right ingredients we don’t have to miss out on the things we love. Although Spaghetti Squash doesn’t taste just like pasta it is a great alternative to some of our favorite dishes, like Pesto Pasta! If you get bored with chicken try seafood and get those awesome Fish Oils into your diet!
#FoodSelfies are encouraged, so after you try this Paleo Pesto Pasta don’t forget to upload a photo to our facebook page with your thoughts and any special touches you added to the recipe!
- 1 Medium Spaghetti squash
- 1 Container of Mushrooms & 1 Onion (or sub for Veggies of your choice).
- 2 Chicken Breast
- Large Container of Basil
- Pecans (about a half cup)
- Extra Virgin Olive Oil
- Sea Salt
PESTO RECIPE: Combine the following measurements into a blender and blend until smooth.
- 2 Cups of packed fresh basil (cut the stems).
- 1/2 Cup of extra virgin olive oil
- 1/3 cup pine nuts or walnuts
- 3 garlic cloves
- Dash of lemon pepper – to taste.
PASTA RECIPE: Cook Spaghetti Squash (Heat oven to 375 degrees. Brush the inside of each half with olive oil and sprinkle with coarse salt and freshly ground black pepper. Place cut sides down on a rimmed baking sheet and put sheet into the oven. Bake for about 40 minutes, or until you can easily pierce the squash with a fork. Make sure you scrape out the seeds first).
While the Spaghetti Squash is cooking, dice up two chicken breasts, mushrooms and onions. Veggie measurements are your preference. Place in a lightly olive oiled pan and cook on medium until chicken is fully cooked, turn up to high for a few minutes to brown chicken. Once spaghetti squash is cooked scrape into a dish, combine veggies, chicken, and pesto. Add lemon pepper to taste and enjoy!