This pesto and squash recipe idea works well with seafood and the addition of roasted cherry tomatoes on the side.
INGREDIENTS
1-large spaghetti squash. 1-tablespoon grass-fed butter. 4-tablespoons chopped basil. 2-tablespoons extra-virgin olive oil. ½-cup crushed walnuts. 2-tablespoons grated parmesan. 1-tablespoon minced garlic. Crushed Himalayan pink salt and cracked black pepper to taste.
METHOD
Preheat the oven to 350F. Grease a baking tray with grass-fed butter and set aside.
Make the pesto using a food processor. Add the basil, walnuts, garlic, parmesan, and salt, pulse until smooth. Cut the spaghetti squash in half using a sharp knife. Remove the seeds and place the squash face-down on the baking sheet. Cook the squash for 35-minutes until the skin is soft.
Remove the skin and strip the spaghetti squash using a fork. Mix the strands with the homemade pesto and spoon it back into the squash skins. Return to the heat and bake for another 5 to 7-minutes. Sprinkle with parmesan cheese and serve.
