Spaghetti Squash with Pesto “Pasta”
- 2 cups basil, packed (or 1 ½ cups spinach and ¾ cups basil)
- ½ cup organic, grass-fed parmesan cheese
- ½ cup extra virgin olive oil
- ⅓ cup pine nuts (or walnuts)
- 3-4 cloves garlic, minced
- 1 scoop Organixx Clean Sourced Collagens powder (optional)
- ½ teaspoon pink Himalayan or sea salt (or to taste)
- ⅛ teaspoon cayenne pepper (or to taste)
- 1 large or 2 small spaghetti squash
- Olive/avocado oil for coating
- ¼ teaspoon pink Himalayan or sea salt
- 1 Tablespoon fresh lemon juice (add to pesto)
- ¼ teaspoon garlic powder (sprinkle on squash with salt before baking)
- Garnish with 1-2 Tablespoons of nutritional yeast (or to taste)
- Additional veggies (e.g., peas, spinach, broccoli, mushrooms, etc.)
- Begin by preparing your squash. Slice off both ends of your squash and then slice lengthwise. Scrape out the seeds. Brush lightly with olive oil and sprinkle with salt and garlic powder (if using). Flip your squash halves cut side down and bake in a 400F preheated oven for 25 to 40 minutes depending on size of squash. Squash will start to turn brown and cave slightly in.
- While your squash is baking, in your food processor, add in basil leaves, parmesan cheese, and about half of the olive oil. Pulse until combined. Then add in pine nuts, garlic, collagens powder, salt and cayenne. Pulse again.
- Leave your processor running and add in the remaining olive oil. Taste and adjust seasonings to your liking. Set aside.
- When squash is done baking, take a fork and scrape out the spaghetti “noodles”, placing them into a mixing bowl. Add in your desired amount of pesto and toss together. You can also add in additional cooked veggies.
- Place coated noodles back into the empty squash shells (optional) and garnish with nutritional yeast, if using.
Serves 4. Per Serving (based on using pine nuts & Clean Sourced Collagens Powder):
Calories: 683 |
Total Fat: 44 g |
Total Carbohydrate: 67 g |
Dietary Fiber: 14 g |
Protein: 15 g
Basil has powerful anti-inflammatory, antibacterial, and antioxidant properties.
Cayenne pepper is a good source of beta carotene and antioxidants that support the immune system. The key compound in cayenne called capsaicin is also cardioprotective, anti-inflammatory, helps prevent kidney stones and speed up metabolism, and has beneficial effects on the GI system.
There are over 300 varieties of garlic grown around the world. It is considered both a vegetable and an herb and is clinically proven to support the immune system.
Pure olive oil is high in nutrients including vitamins D, E, K, and A as well as omega-3 fatty acids. For the highest quality, look for organic extra virgin olive oil in dark glass bottles or tins that have an expiry date.
With the Organixx Clean Sourced Collagens in this recipe, you not only get 5 different types of collagen, but also camu camu, acerola cherry, horsetail extract (silica), and zinc gluconate to ensure your body can actually USE the collagen you’re taking.
Parmesan cheese is low in carbs and a favorite for adding flavor to low-carb dishes. If using conventional dairy products, look for cheese made with milk from free-range, grass-fed animals.
Pine nuts – Pine nuts are the edible seeds from the female cone on pine trees. They are rich in magnesium, iron, antioxidants, zinc, and protein.
Spaghetti Squash is low in calories and carbohydrates (one cup cooked is only 42 calories and 10 grams of carbs) and makes an excellent nutrient-dense substitution for pasta. It’s also a good source of fiber, vitamin C, manganese, and vitamin B6.