Spaghetti Squash with Cilantro-Macadamia Pesto
Cooking Steps
Pesto: In a food processor, blend all of the Pesto ingredients to desired consistency. Adjust salt to taste.
Preheat oven to 375 degrees.
Place spaghetti squash in a baking dish and cook for 30 minutes or until you can easily pierce it with a knife.
Remove from oven and cut lengthwise.
Place back into baking dish, rind side up. Add 1/2 inch of water to baking dish.
Place back into oven and cook for 20 minutes, or until you can easily lift the strands.
Let cool for 20 minutes.
Discard seeds and place strands of spaghetti squash in a seperate bowl.
Heat ghee over medium heat and saute fennel until soft, then add chicken and saute until chicken is warm. Toss in spaghetti squash and add enough pesto to coat the dish. Serve rest of the pesto on the side, or save to make green eggs & ham for breakfast! 
Serve with fresh basil & cherry tomatoes!
Serves 2
1 hour
This is a Non-Dairy Recipe
Ingredients
- 1 spaghetti squash
- 2 chicken breasts, cooked and chopped
- 1 fennel bulb, diced
- Cherry tomatoes + fresh basil for garnish
- 1 tablespoon ghee (or other paleo fat for sauteing)
- Pesto: 2 cups cilantro, firmly packed
- 1 cup basil
- 3 cloves garlic
- 1/4 cup green onion, chopped (use mostly green parts)
- 1/2 teaspoon paprika, 1/2 cup macadamia nuts, 1/2 cup olive oil, zest from 1 lemon, juice from 1 lemon, salt to taste
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4 Responses to “Spaghetti Squash with Cilantro-Macadamia Pesto”
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This was the best dish!!!! Great comfort food!
Great recipe! Non Paleo Hubby even enjoyed it over pasta.
You article is well written. I enjoy reading your blog.
This is just amazing. I wish I could do the same.