Baked Spaghetti Squash with Pesto and Peas

baked-spaghetti-squash

Baked Spaghetti Squash with Pesto & Peas

A friend of mine loves spaghetti squash and she wants to eat something that is healthy, nutritious and gluten free and grain free to keep inflammation down.  Another friend of mine also has celiac disease and so I have been trying to create meals that are gluten free, grain free, and also quick and easy to prepare because we are all busy.

Baked Spaghetti Squash:  serve 6                                                                                                               45 minutes

4 medium Spaghetti Squash
½ cup Coconut Oil or Olive Oil
1 can Peas
½ cup Parmesan cheese
1 medium Chopped onion
3 Tablespoon Pesto (see recipe below)
To taste Salt and pepper

 

  1. Preheat oven to 375 degree;
  2. Cut squash in ½ length wise and scoop out the seeds;
  3. rub with olive oil or coconut oil; I prefer coconut oil because it does not breakdown in high heat;
  4. Sprinkle squash with salt and pepper;
  5. Place the cut side of the squash down onto the cooking sheet;
  6. Bake for 45 min or until fork tender;
  7. Use a fork and scrape the spaghetti squash from the skin and notice it become stringy;
  8. Heat skillet with olive oil on medium high;
  9. Sauté onion until translucent (about 2 minutes)
  10. Mix a can of peas with sauté onion and continue to cook on high heat for another 5 minutes;
  11. Set aside and prepare the pesto sauce;
  12. Mix everything (baked squash/pesto/peas/onion mixture) together and sprinkle with parmesan cheese and serve.

Tag:  gluten free, grain free, spaghetti, squash, pesto, sweet basil, peas, low carbohydrate, high fiber diet, vitamin A, vitamin B complex, vitamin C, E and K, essential minerals, Agriscaping, Utopian Harvest, Eat Grow and Share

 

Pesto

Normally Pesto is made with pine nuts.  I cannot discern the pine nut flavor so I decided not to bother and keep the cost down.

Pesto:  3 Tablespoon (1/2 cup)

1 bunch (about 4 cups) Fresh sweet basil leaves
2 tablespoon Minced garlic
½ cup Olive oil
To taste Salt and pepper

 

Take all the ingredients and put into a food processor and blend;

You will see a nice minced/puree consistency.  Pesto can keep in refrigerator for 2 weeks.   The pesto can make a great marinate for chicken and pork.