Pesto spaghetti squash
mmmmmm, who said you couldn’t still enjoy pasta on a cleanse. I found this recipe in the new Alive magazine (available both at Caper’s and Choices). If you have the chance to grab one I highly recommend it. It’s full of great recipes and health news. This magazine is supported by a lot of health food companies through so be aware of misleading information from advertisements.
For this recipe, since it is all veggies, you can add a piece of fish/free range chicken. I think I might add sauteed mushrooms and oven roasted tomatoes.
1 spaghetti squash
1/2 cup unsalted pumpkin seeds
1/2 cup fresh parsley
1 large clove of garlic, minced
1 Tbsp of lemon juice
1/4 cup extra-virgin olive oil
Sea salt and pepper to taste.
Preheat oven t0 375 F. Pick squash all over with a fork and cook for an hour. Remove squash from the oven, let cool, slice in half and scoop out seeds. With a fork pull out squash in strands (this is the spaghetti)
Pesto: Combine pumpkin seeds, garlic, parsley and lemon juice in a food processor and pulse. Add olive oil and continue pulsing until desired consistency.
You can also do a pesto with basil and pine nuts or spinach and walnuts. Use what you’ve got on hand!
Toss squash and pesto together, and add sauteed mushrooms and oven roasted, chicken or fish.
OVEN ROASTED TOMATOES:
Heat oven to 225 F. Cut tomatoes lengthwise (cherry, roma), or into quarters if using the larger varieties (hot house). Drizzle with olive oil, salt and pepper, and minced garlic. Cook for 2-3 hours. You can make a big batch and save for other meals.