Pasta is one of my guiltiest pleasures–Penne alla Vodka, Fettucine Alfredo, Spaghetti Bolognese–you name it, I love it. Of course these dishes are not compliant with a Paleo lifestyle, but spaghetti squash is and it’s fabulous! I’ve found that I can make a lot of my favorite pasta dishes Paleo-friendly just by swapping out the pasta for spaghetti squash.
Now, pesto is one of the very first things I ever learned to make in the kitchen thanks to my longtime friend, Jamie. It’s so easy and simple that even I, as a 22 year old living in a studio apartment with a closet for a kitchen, could make it. It kind of became my party trick for awhile. Whenever I was asked to bring a dish to a party I was always quick to offer up pesto because it was easy, colorful, and tasted great! Fast forward a few years, I realized that this pesto is Paleo-friendly and has therefore become a staple in my diet. Big thanks to JVL for the cooking lesson back in 2004!
*My friend Jamie went on to open her own restaurant in Costa Rica. You can follow her on Instagram @mamasarestaurant*
Ingredients for Spaghetti Squash:
1 spaghetti squash
Directions for Spaghetti Squash:
Coat the inside of each half with some olive oil.
Bake for 45 minutes at 350˚
When it is done in the oven, turn each half over and use a fork to scrape out the “noodles.”
Ingredients for Pesto:
2 cups fresh basil leaves
1/2 cup pine nuts
1/2 cup olive oil
1 teaspoon minced garlic
Parmesan (optional, Whole30- leave this out)
Cherry tomatoes (optional)
Salt and pepper, to taste
Directions for Pesto:
Toss the basil, pine nuts and garlic into a food processor. Pulse about 10 seconds until everything is chopped.
Add 1/2 cup olive oil and pulse about 20 seconds until everything is blended.
Toss spaghetti squash with pesto and add tomatoes for garnish and sprinkle parmesan, if desired. Add salt and pepper to taste.