Creamy Basil Pesto Sauce over Spaghetti Squash

6 steps

Prep:10minCook:20min

Updated at: Thu, 17 Aug 2023 09:04:01 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories543.5 kcal (27%)

Total Fat42.4 g (61%)

Carbs20.5 g (8%)

Sugars8.2 g (9%)

Protein22.9 g (46%)

Sodium168 mg (8%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1spaghetti squash

cut i half lengthwise, seeds discarded

1 TBScoconut oil

plus extra for greasing baking sheet

1 poundground beef

grass fed, or 1 pound organic chicken breasts

1zucchini

grated

4 cupsfresh spinach

Creamy Basil Pesto Sauce

2 cupsfresh basil

¼ cupolive oil

¼ cupwater

Instructions

Pesto

Step 1

Blend ingredients together in a high speed blender until smooth. Store in refrigerator for up to 1 week.

Spaghetti

Step 2

Preheat oven to 375.

Step 3

Grease a baking sheet and place each squash half facedown on the sheet.

Step 4

Bake about 35 minutes, until soft. Remove the sheet from the oven and turn the squash faceup with tongs or hot pads. Let cool 10 minutes.

Step 5

While squash is cooking brown the beef in a medium sized sauce pan or saute chicken breasts with additional coconut oil until cooked through.

Step 6

When squash is done, heat the coconut oil in a large pan set over medium heat. Scoop out the flesh of the spaghetti squash with a spoon and add to pan along with the zucchini, spinach and basil pesto sauce. Stir to combine, heating the mixture for a couple minutes until it is hot. Mix n beef or chicken, then serve.