The Crucial Ingredient

curiosity + passion + love = a vibrant life

  • Home
  • Recipe Index
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
  • Health and Beauty
  • Fashion
  • Design

Spaghetti Squash Pesto with Sausage and Bacon

September 9, 2015 by Ms Rachel Leave a Comment

Yet another long break between posts, but I think you’ll agree this recipe is worth the wait. I’m rather particular about what I’ll post. Most things I cook are good, unless I’ve tried someone else’s recipe (if you follow me on Facebook you know to what I am referring. Gag me.) But just good isn’t enough. Many things are good, I’m looking for exceptional. I’ve been testing and tinkering, looking for the right combination of flavor, health, and ease. Tonight I’m ready to share a winner. As I type this I am so satisfied and my ears are ringing with praise from Brother’s multiple declarations of “best thing you’ve made in months,” “this almost makes up for missing the gym,” and “put this into permanent rotation!”  So without further fanfare, Gluten Free, grain free, and paleo Spaghetti Squash Pesto with Bacon and Sausage.

2015-09-08 19.16.56

Ingredients

1 spaghetti squash, halved and seeds scrapped out

16 oz. your choice sausage

4 slices bacon

2 cups spinach

For Pesto:

2-3 cups fresh basil

2 full bulbs of garlic, separated into cloves and peeled

¼ cup pinon (pine) nuts

¼ cup parmesan

1 pinch salt

1/8-1/4 cup olive oil

1-2 cups spinach

so simple yet so flavorful.

so simple yet so flavorful.

Preheat oven to 375 degrees F. Drizzle a little olive oil over cut sides of squash and sprinkle with a pinch of salt and a pinch of fresh ground black pepper. Place cut side down on a foil lined baking sheet. Bake for 40 minutes. Remove from oven, flip cut sides up to cool. When cool enough to handle, use a fork to scrap squash fibers into a dish. Set aside.

flakes right out. Isn't nature amazing?

flakes right out. Isn’t nature amazing?

While squash is cooking, drizzle a pie plate with 1 Tbsp. olive oil and add garlic. Roast on top rack of oven till garlic starts to turn golden, about 10 min. Add Pinon nuts to garlic and continue roasting, checking every couple minutes as the pinon nuts can scorch easily. Once garlic and nuts are toasted and golden, remove from oven.

yummy, crumbly, brown sausage.

yummy, crumbly, brown sausage.

Brown sausage in a skillet till brown and crumbly. Add 2 cups of fresh spinach and sauté till wilted. Turn off heat.

Cook bacon till crispy and allow to cool.

In a food processor, blend till smooth: roasted garlic and pinon nuts, basil, parmesan, olive oil, spinach, and salt. If taste is flat or a little too “green” add 2-3 Tbsp. minced garlic. More olive oil can be added to make pesto blend smoothly.

silky smooth.

silky smooth.

To combine, layer: spaghetti squash, pesto, sausage/spinach sauté, crumbled bacon, 2 large pinches of shave parmesan. Enjoy!

oh baby, were you floating around in my mind this whole time?!

oh baby, were you floating around in my mind this whole time?!

Spaghetti Squash Pesto with Bacon and Sausage
2015-09-08 22:42:05
Serves 2
Paleo, Gluten free, Grain free, completely indulgent and hearty faux pasta dish with spinach, sausage, and bacon.
Write a review
Save Recipe
Print
Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 1 spaghetti squash, halved and seeds scrapped out
  2. 16 oz. your choice sausage
  3. 4 slices bacon
  4. 2 cups spinach
For Pesto
  1. 2-3 cups fresh basil
  2. 2 full bulbs of garlic, separated into cloves and peeled
  3. ¼ cup pinon (pine) nuts
  4. ¼ cup parmesan
  5. 1 pinch salt
  6. 1/8-1/4 cup olive oil
  7. 1-2 cups spinach
Instructions
  1. Preheat oven to 375 degrees F. Drizzle a little olive oil over cut sides of squash and sprinkle with a pinch of salt and a pinch of fresh ground black pepper. Place cut side down on a foil lined baking sheet. Bake for 40 minutes. Remove from oven, flip cut sides up to cool. When cool enough to handle, use a fork to scrap squash fibers into a dish. Set aside.
  2. While squash is cooking, drizzle a pie plate with 1 Tbsp. olive oil and add garlic. Roast on top rack of oven till garlic starts to turn golden, about 10 min. Add Pinon nuts to garlic and continue roasting, checking every couple minutes as the pinon nuts can scorch easily. Once garlic and nuts are toasted and golden, remove from oven.
  3. Brown sausage in a skillet till brown and crumbly. Add 2 cups of fresh spinach and sauté till wilted. Turn off heat.
  4. Cook bacon till crispy and allow to cool.
  5. In a food processor, blend till smooth: roasted garlic and pinon nuts, basil, parmesan, olive oil, spinach, and salt. If taste is flat or a little too “green” add 2-3 Tbsp. minced garlic. More olive oil can be added to make pesto blend smoothly.
  6. To combine, layer: spaghetti squash, pesto, sausage/spinach sauté, crumbled bacon, 2 large pinches of shave parmesan. Enjoy!
By Rachel Cook
The Crucial Ingredient http://www.thecrucialingredient.com/

Filed Under: Dinner Tagged With: bacon, easy, gluten free, Grain free, paleo, quick, sausage

Weeknight Taco Salad

June 13, 2015 by Ms Rachel Leave a Comment

I admit it: I am fickle and cannot help it. On occasion I know I need to eat and want to eat healthy, but can think of nothing that I would like to eat, so I must find a way to force myself (I know, I’m weird.) I was having such a mood this week, dead out of inspiration. So I went back to summers in my childhood, when the long light of the evenings  and heat encouraged activity, and the garden provided lush veggies. Mom would often make Taco Salad as quick, light, healthy, and kid approved dinner. The best thing about Taco Salad is the scent of the spice simmering as the beef is browning. That scent always makes me hungry and this week’s dinner was no exception and thus a great success.  

Ingredients

1 packet of taco seasoning (it is very easy to make your own, but for reasons of time I did not on this occasion. Sometime soon I will post a recipe for seasoning.)

1 lbs. ground beef

3 hearts of romaine lettuce, washed, dried, and torn to bite size

2 avocadoes, cubed

2-3 tomatoes, diced

½ cucumber, peeled and diced

1 can black beans

1 tsp. chili powder

3-4 stalks of celery, washed and chopped

Ranch Dressing ( I use Ree Drummond’s recipe for Ranch Dressing, except I use plain unsweetened goat yogurt and almond milk shaken with the herbs and spices to taste and consistency.)

Shredded cheese to taste

Favorite tortilla chips to taste

Favorite Salsas (I used my homemade Tomatillo Verde Salsa. Yet another recipe I’ll be posting soon.)

 

Directions:

Heat beans in small sauce pan with the chili powder. When warm through, strain away liquid.

While the beans are warming, brown the beef in a skillet, adding the taco seasoning when very little pink is visible. Continue to simmer until all pink has been cooked away and the seasoning has been well distributed throughout. Remove from heat.

just imagine the scent of spice wafting through the air.

just imagine the scent of spice wafting through the air.

While the beans are heating and the beef is browning, prep all veggies.

for easy cubing, cut a cross hatch pattern to, but not through the skin.

   for easy cubing, cut a cross hatch pattern to, but not through the skin.

Insert a spoon between the flesh and the skin to easily remove the cubes.

Insert a spoon between the flesh and the skin to easily remove the cubes.

 

In large salad bowls layer lettuce, crushed tortilla chips, taco meat, beans, cheese, and veggies.

its all coming together.

its all coming together.

Dress with the fresh ranch and the salsa. Serve and enjoy!

hearty, healthy, and delish, oh my!

hearty, healthy, and delish, oh my!

Taco Salad
2015-06-13 03:21:44
Serves 3
A light, healthy, and quick dinner. Perfect for a weeknight
Write a review
Save Recipe
Print
Total Time
30 min
Total Time
30 min
Ingredients
  1. 1 packet of taco seasoning (it is very easy to make your own, but for reasons of time I did not on this occasion. Sometime soon I will post a recipe for seasoning.)
  2. 1 lbs. ground beef
  3. 3 hearts of romaine lettuce, washed, dried, and torn to bite size
  4. 2 avocadoes, cubed
  5. 2-3 tomatoes, diced
  6. ½ cucumber, peeled and diced
  7. 1 can black beans
  8. 1 tsp. chili powder
  9. 3-4 stalks of celery, washed and chopped
  10. Ranch Dressing ( I use Ree Drummond’s recipe for Ranch dressing, except I use plain unsweetened goat yogurt and almond milk shaken with the herbs and spices to taste and consistency.)
  11. Shredded cheese to taste
  12. Favorite tortilla chips to taste
  13. Favorite Salsas (I used my homemade Tomatillo Verde Salsa. Yet another recipe I’ll be posting soon.)
Instructions
  1. Heat beans in small sauce pan with the chili powder. When warm through, strain away liquid.
  2. While the beans are warming, brown the beef in a skillet, adding the taco seasoning when very little pink is visible. Continue to simmer until all pink has been cooked away and the seasoning has been well distributed throughout. Remove from heat.
  3. In large salad bowls layer lettuce, crushed tortilla chips, taco meat, beans, cheese, and veggies. Dress with the fresh ranch and the salsa. Serve and enjoy!
The Crucial Ingredient http://www.thecrucialingredient.com/

Filed Under: Dinner, Uncategorized Tagged With: Beef, easy, gluten free, quick, salad, weeknight


Hello all! I'm Rachel. I'm a former chef, current realtor, always an artist, and forever curious. Most of my recipes will be healthy/paleo. I'm also a sucker for Asian skincare. Wander through and welcome to the rabbit trails of my mind.
  • 
  • 
  • 
  • 

Recent Posts

  • Spaghetti Squash Pesto with Sausage and Bacon
  • Raspberry Chocolate Chip Frozen Custard
  • Forget-it Roast with Horseradish Cream Sauce, Horseradish Mashed Potatoes and Sunny Sauteed Spinach
  • Weeknight Taco Salad
  • Flourless Coconutty Brownies with Caramel Drizzle

Categories

  • Beauty
  • Dessert
  • Dinner
  • Sheet Mask
  • Uncategorized

Archives

  • September 2015
  • July 2015
  • June 2015

Copyright © 2021 · Olivia Theme on Genesis Framework · WordPress · Log in