Sweet C's Designs Pesto Spaghetti Squash!

  

This recipe and pictures are from Sweet C's Designs! Please check out her blog and this recipe here!

 

Paleo Squash Boats

Ingredients

• 1 spaghetti squash, halved and de-seeded
• 4 cloves of garlic, diced
• 1 tablespoon olive oil, divided
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Instructions

1. Cut squash in half and scoop seeds out with spoon.
2. Toss olive oil and garlic in squash, place on cookie sheet.
3. Bake at 350 for about 1 hour, until soft.
4. When soft, "rake" the squash with a fork, which will make a spaghetti texture. Pull the flesh of the squash up off the shell.
5. Add pesto into squash and mix.
6. I like to top mine with red pepper flakes and a little grated parmesan.

 

 

Paleo Squash Pesto

Ingredients

• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Parmesan cheese
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Instructions

1. Add ingredients into a food processor and pulse until the texture you like.
2. Store in an airtight container for up to 4 days in the refrigerator.

For the squash, mix the pesto into the squash and enjoy!