Recipe - Jalapeño Pesto Spaghetti Squash...Whole30 Approved

Jalapeño Pesto Spaghetti Squash...

Last night I served this spaghetti squash with pan seared organic chicken thigh, one of my favorite proteins to cook and eat because it pretty inexpensive, yet has so much flavor (if cooked correctly) and is densely nutritious and satiety.

Anyhow, you can make this spaghetti squash with anything...meatballs, lamb, pork, steak, fish, shrimp, scallops. mushrooms, even a veggie medley...

The spaghetti squash I made, I actually picked from my garden...it was the first time I grew spaghetti squash successfully:-)

Ingredients

- 1 ripe Spaghetti Squash, cut in half & seeded

- Seasoning: salt, pepper, granulated garlic, granulated onion, chile powder, smoke paprika, ground ginger, cayenne, cinnamon 

- Coconut Oil Spray

Instructions

1. Pre-heat oven to 400 degrees.

2. Prepare the spaghetti squash... I think this is most challenging part of cooking this amazing vegetable which is one of the reasons I think many people stay away from it...

a. Cut the spaghetti in half, cutting off the stem, standing it stem side down and cutting it in half.

b. Seed the squash, using a spoon and reserving the seeds if you want to toast them.

c. Ensure insides are completely seeded.

3. In a container or bowl, mix all the spices together. 

So, the reason I didn't give you measurement of how much to of each to spice to is because I don't measure. I did however, give you the spices in order from most to least. I personally over the bottom of my container/bowl with salt, then add each spice on top of the salt, decreasing the amount of each little by little as I go. Then I mix it together and taste...if that is something I would season a steak with then I use it, if I taste too much of a spice I don't like I adjust...I just think measuring seasoning is a waste of time...

4. Spray squash with coconut oil spray and sprinkle with seasoning. Place in a cookie tray, halfway filled with water.

5. Place in oven for 40-50 minutes, until squash is al dente, so the strand of the squash pull apart like spaghetti, not like mush...Using a form, pull the squash away from the skin and place in a big bowl.

6. Break apart using hands if needed. 

7. Pour the pesto over the squash and mix to combine. See below for pesto recipe.

8. If reserving seeds, pull the seeds away from the flesh by squeezing or pulling them with your fingers. 

9. Rinse and dry them, patting them down with a towel.

10. Season them with the same seasoning place them in a cookie tray and bake with the squash, for 10-15 minutes. Use them as a garnish or eat them plain...delish:-)

Jalapeño Pesto Sauce

So this sauce is a little different than one I made last week...First I used just basil, no parsley, basil is expensive so when I can get a deal on it, I stock up and make pesto...Second, I used almonds, not macadamia nuts...Third I didn't use any pablanos...This one was just as delicious as the other one...use either one and you'd be good to go...But either way, make enough of both so you have leftovers...

Ingredients

- 4 packs Basil

- 1/2 cup Slivered Almonds

- 6 Cloves of Garlic

- 1/2 TSP Fresh Ginger, grated

- 1 Jalapeño, seeded if you don't want it too hot

- 1/2 cup red wine vinegar

- 1 Lemon, juiced

- 1 Lime, juiced

- Olive oil

- Salt & Peper to Taste

Instructions

1. Roughly stem the basil. Place in the food processor and pulse.

2. Add nuts, garlic, jalapeño, ginger and pulse. On high, drizzle in the vinegar, lemon & lime juice. Then gradually drizzle in the oil until to the consistency you like. Add salt and pepper to taste.

3. Refrigerate the rest, good for at least 7 days. If you have a lot left over, freeze.

Perfectly cooked chicken thighs recipe next week...easy weeknight dinner that is soooooooo deliciously nutritious.....