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.
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.
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?
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.
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.
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?!
- 1 spaghetti squash, halved and seeds scrapped out
- 16 oz. your choice sausage
- 4 slices bacon
- 2 cups spinach
- 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
- 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.
- 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.
- 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.
- To combine, layer: spaghetti squash, pesto, sausage/spinach sauté, crumbled bacon, 2 large pinches of shave parmesan. Enjoy!