Creamy Basil Pesto Sauce over Spaghetti Squash

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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

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.