Since I announced my 90 day challenge at the gym, three weeks ago, I’ve been trying to eat
a lot better. I’m not necessarily following one diet over another, but I’ve really been enjoying Paleo dishes and try to stick to it during the week. Sunday night I decided to make a pretty tasty Spaghetti Squash dish with homemade pesto. Sorry the photo doesn’t do it justice. Enjoy!
Pesto Spaghetti Squash with Shrimp
(variation of a recipe from Paleo Comfort Foods)
yummy homemade pesto (below)
1 spaghetti squash (about 2lbs)
1 lbs shrimp
1 clove garlic
salt and fresh pepper, to taste
1 tablespoon clarified butter
Preheat oven 375 degrees
Cut the spaghetti squash in half, removing all seeds. Place face-down into a large baking dish, and pour water in the dish so it comes about halfway up the pan. Bake for about 30-40 minutes ( you may want to slightly under-cook the spaghetti squash). Meanwhile make the pesto and set aside.
When the spaghetti squash is done, scrape the insides of the squash with a fork to remove the insides of the squash. Set aside.
Heat a large skillet over medium heat, and add the butter. once melted add 1 clove of garlic. Add shrimp and cook, stirring often, until opaque, about 2-4 minutes. Stir in the Spaghetti squash, along with pesto. Gently mix together. Cook until everything is well-incorporated and the spaghetti squash is cooked to your preferred doneness. Salt and pepper to taste.
3 cups fresh basil leaves
1/2 cup raw almonds
1 garlic clove, coarsely chopped
3/4 teaspoon sea salt
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
Combine the basil, almonds, garlic, and salt in a food processor and pulse until somewhat mealy. Gradually add olive oil, processing until the mixture in finely chopped yet still has texture, about 1 minute. Pulse in the lemon juice
Do you have any tasty Spaghetti Squash recipes to share? I would love to give them a try.