By Debbie Johnson
I used to love pasta, but since eating “un-pasta” for so long, it doesn’t even appeal to me anymore! Now I love vegetables in their most flavorful outfits. Our guests at The Golden Chalice loved this dish, too.
Serves: 2 people.
- 1 medium organic spaghetti squash
- 1/2 cup thinly sliced organic red onion
- 1/2 cup julienne (cut into thin strips) organic red bell pepper
- 2 tbs. unsalted ghee or virgin coconut oil
- 1 cup organic zucchini slices, julienne
- 3 tbs. organic classic pesto sauce (see recipe below)
- Cut spaghetti squash in half and clean out the seeds. (If you don’t have a sharp enough knife to do this, simply bake whole and clean out the seeds after baking.
- Drizzle one tablespoon of unsalted ghee on each half (or grapeseed oil, if vegan). Cover and bake at 350 degrees F for 30 minutes or more, depending on whether or not you like your un-pasta “al dente”—a little more chewy. (The longer you cook it, the more tender it will get.) Scoop out two cups of squash, which should now look somewhat like spaghetti. It’s easier to keep in strands using a fork to take out.
- Sauté onion and pepper in grapeseed oil or organic unsalted ghee.
- Add zucchini to above and continue to sauté.
- Add spaghetti squash and pesto sauce and blend in well.
Success Secret: On all amounts and measurements in this or any recipe,
please adjust to your personal taste.
* Organic Classic Pesto Sauce:
Use a blender to combine the following:
- 1 cup loosely packed fresh, washed organic basil leaves
- 1/4 cup pine nuts
- 1/4 cup shredded organic Parmesan cheese (vegans may substitute vegan non-cheese or simply use added salt)
- 1/2 tsp. Himalayan crystal or Celtic salt
- 1/4 cup organic cold-pressed, virgin olive oil
These alterations are the key to meeting different eating needs.
- Top with toasted or sprouted pine nuts (soak for at least four hours, then rinse) and grated Pecorino Romano cheese (from sheep) or organic goat feta cheese just before serving.
- For meat or seafood lovers, you may want to add sliced grilled or sautéed organic chicken or shrimp. Have cayenne or crushed red peppers available as condiments for certain friends who love it hot!
- If you are in a hurry or do not like squash, feel free to use exclusively julienne vegetables, such as zucchini, red and yellow bell peppers, onions, etc., for the base instead of spaghetti squash.
- For vegans and dairy-free diners, add sprouted nuts and seeds or another protein of choice. Use nutritional yeast or almond cheese, available in health stores, in place of cheese.
Photo credit: Lisa DeNardo | LKDphotography.com