top of page

Basil Pesto on Spaghetti Squash

Ingredients:


2 medium spaghetti squash

1 cups fresh basil

1 cup fresh baby spinach or ½ cup frozen

½ cup Parmesan or Romano cheese

½ cup EVOO

½ cup pine nuts or slivered almonds or

1 tsp minced garlic

2 tsp dried Peachy herbs

Salt and pepper to taste

Additional Parmesan cheese for sprinkling


Directions:


Add all ingredients in a blender, pulse until pasty.

Transfer to jar(s) to save unused pesto or freeze.

Bake seeded spaghetti squash in 350 oven for 20 minutes ( microwave for10 minutes).

Using a fork scrape squash meat off the shell in a bowl.


1 TBSP EVOO

1 small onion chopped

1 tsp mincced garlic

1 cup almond milk, or regular milk

1 tbsp lemon juice


In a skillet, heat 1 tsp EVOO

Add onions and garlic, saute food 2 minutes.

Add milk and lemon juice while mixing.

Serve on spaghetti squash

Sprinkle with Parmesan cheese.

Other pesto suggestions:

Use paste on sour dough bread, then toast

Top on baked potato, cooked chicken or fish.

Recent Posts

See All

Chicken Tikka Masala

Ingredients 2 chicken breasts (cut into large bite size chunks) 3⁄4 c Greek yogurt 1 tsp dried Peachy herbs 2 tbsp coconut oil 3-4 garlic cloves, minced 1 onion, diced 1 tbsp ginger minced, or 1 teasp

Vegetable Biryani

Ingredients 1 ½ c basmati rice, soaked in water for 10-15 min ½ cauliflower head, cut in pieces 1 large onion sliced 1 cup peas and carrots (froxen is fine) 1 cup button mushrooms, sliced 2 ripe tomat

bottom of page