Here’s a quick rundown of my meals for today. Made some spaghetti squash with a pesto of sorts that was actually pretty tasty. I’ll put the recipe at the end of this post.
Breakfast:
Cold leftover salmon with shredded beats and carrots drizzled with extra virgin olive oil and salt.
Lunch:
Leftover chicken burger with sauteed baby bok choy; few bites of leftover butternut squash.
Snack:
Peeled apple spread with Artisana brand raw coconut butter and sprinkled with cinnamon; two pieces of sliced Naked Roast Beef from Whole Foods; few calamata olives.
Dinner:
Pan-fried cubed steak seasoned with salt and garlic powder; Spaghetti squash with quick pesto; Shredded Brussels sprouts with bacon sauteed in a little bacon grease and coconut oil and seasoned with salt and garlic powder
- 1 small to medium spaghetti squash
- large bunch or 2 handfuls of basil (didn't measure, sorry!)
- 1 clove garlic
- 4 tablespoons extra virgin olive oil (or more)
- ½ teaspoon salt
- Preheat oven to 375F.
- Prick spaghetti squash with a fork a few times.
- Place on oven rack and roast 20-30 minutes or until pierced easily, but not mushy. You want it to be cooked al dente.
- When cool enough to handle but still warm, slice ends off squash and slice in half lengthwise.
- Scoop out seeds in the middle. With a fork, remove strands from squash into a medium bowl.
- In a mini food processor or grinder, add basil, garlic and salt. While running, add oil in a slow stream until well processed. Scrape down and pulse again.
- Pour pesto over squash and toss with a fork to combine. Taste and adjust seasonings.
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