Spaghetti Squash Pesto 

Happy happy Tuesday!

Man oh man am I ready for the weekend. Between eating my heart out last week (plus totally stress drinking the wine during the Michigan, Ohio State game) and being completely under the weather these last few days, I just can’t catch up on the rest and wellness! This recipe saves me when the very last thing I want to do is cook. Spaghetti Squash is just so easy to keep on hand for us and right now and they’re beautifully sized at our Kroger. I was able to whip this bad boy up in less than 30 minutes with already cook squash which makes it a rotational favorite for our weeknight dinners!

Although this pesto is dairy free, it’s so good no one even noticed!

Looking for a meatless option? Using shrimp instead of chicken in this recipe is the perfect Advent modification!

Spaghetti Squash Pesto
Servings: 4

Spaghetti Squash
Protein – 3 Chicken Breasts or shrimp**
Italian seasoning
2 handfuls of spinach
Pesto sauce

Pesto Ingredients
3/4 Cup Olive Oil
1/4 Cup red wine vinegar
6-7 full basil stems
1/4 Cup pine nuts
4 Garlic Cloves
1/2 Teaspoon Salt

In a food processor or blender, combine all pesto ingredients and blend for about 30 seconds or until all ingredients are chopped and incorporated.

Sprinkle chicken with Italian Seasoning and cook throughly. Once cooked, shred chicken and set aside.

**Shrimp- In a skillet on medium high heat, cook shrimp with seasoning until pink and opaque.

In a large skillet, combine spaghetti squash and spinach and cook until wilted. Add protein and toss with pesto sauce.


Wholesome Joy



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