I had been wanting to make this dish for a long time. It was worth the wait! This recipe is unique and is made in a few easy steps. It can be made ahead and is freezer friendly. It worked well for a little dinner party. No one missed pasta. Here is what we do:
1. Roast the spaghetti squash
2. Make Pesto
3. Grill Chicken
4. Assemble
Pesto Pasta & Grilled Lemon Chicken:
Serves 8
2 Roasted Spaghetti Squashes
6 Boneless, Skinless chicken breasts
1/2 tsp each: salt, pepper, garlic powder,
onion powder, dried oregano
1 lemon
1 full recipe for Paleo Pesto (recipe below)
6 fresh basil leaves
Peppadews, for garnish


Paleo Pesto
1 c kale
1/4 c broccoli puree
1/4 c walnuts or pecans
2 Tbsp lemon juice
1/2 tsp worchestershire sauce
3 garlic cloves
1 Tbsp red pepper flakes
1/4 c Olive Oil
Salt and Pepper to taste

Add kale, broccoli, nuts, lemon juice, worchestershire, garlic, red pepper flakes and salt and pepper to your food processor and give it a whirl. With the blade running, drizzle in the olive oil and puree until smooth.
Thanks for the unique recipe! Actually, it seems pretty easy to make, and the best thing is good explained how to make. Paleo Pesto looks wonderful on photo!
ReplyDeleteI definitely encourage you to try this one! Thanks for the support! Let me know how you like it!
DeleteBrittanie
What temp should the oven be set and how long should we have the spaghetti squash in the oven. I know you mentioning roasting it but I'm not familiar with what temp that would be considered.
ReplyDeletePreheat oven to 375ยบ. Cut spaghetti squash into 4 equal pieces. Scoop out the seeds with a spoon and drizzle with olive oil, butter or coconut oil. Spread on a foil lined pan and bake for 40-50 minutes. Let cool and scrape out the flesh. It is the PERFECT pasta substitute!
Delete