Easily swop your gluten containing spaghetti for a great alternative
1 spaghetti squash, cut in half lengthwise, seeds discarded
1 tablespoon coconut oil, plus extra for greasing baking sheet
500g beef or chicken breasts (can use leftover)
1 zucchini, grated
4 cups fresh spinach
Creamy Basil Pesto Sauce*
Preheat the oven to 180˚C. Grease a baking sheet and place each squash half face-down on the sheet. Bake them for about 35 minutes, or until they are soft. Remove the sheet from the oven and turn the squash face-up with tongs or hot pads. Let cool for 10 minutes. While squash is cooking brown the beef in a medium sized sauce pan or sauté chicken breasts with additional coconut oil until cooked through. When squash is done, heat the coconut oil in a large pan set over medium heat. Scoop out the flesh of the spaghetti squash with a spoon and add to pan along with the zucchini, the spinach, and the Creamy Basil Pesto Sauce. Stir to combine, heating the mixture for a couple minutes until it is hot. Mix in cooked beef or chicken, then serve.
Variation: Use Olive Tapenade instead of Creamy Basil Pesto Sauce.
CREAMY BASIL PESTO SAUCE
Pesto sauce to add some flavour to any dish
Serves 3/4 - 1 cup
2 cups tightly packed fresh basil
¼ cup plus 1 tablespoon extra-virgin olive oil
2 garlic cloves
Pinch of sea salt
Pinch of ground black pepper
¼ cup water
Blend all the ingredients together in a high-speed blender until the mixture is smooth. Store the sauce in the refrigerator for up to a week.