CREAMY BASIL PESTO SAUCE OVER SPAGHETTI SQUASH

Easily swop your gluten containing spaghetti for a great alternative

Serves 4


Ingredients

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*


Method

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


Ingredients

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


Method

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.

©2020 Woodhill Dieticians