Sunday, July 27, 2014

Pesto Spaghetti Squash with Mushrooms and Sun Dried Tomatoes

This is a great recipe to make with your homemade pesto

  • 1 Large Spaghetti Squash
  • 1 lb Ground Meat browned (if desired)
  • 1 Container of pre-sliced Mushrooms
  • Sun Dried Tomatoes
  • Extra Virgin Olive Oil


  1. Pre-heat oven to 350F.
  2. Cut spaghetti squash in half lengthwise.
  3. Scoop out all seeds from the center.
  4. Place two halves cut side up in a large baking dish.
  5. Drizzle olive oil over the cut side of the spaghetti squash. Make sure that it is coated evenly.
  6. Bake the two halves of the spaghetti squash for about an hour. The spaghetti squash is done when the outer edges start to turn golden brown.
  7. Once the spaghetti squash is baked. Allow to cool for several minutes.

8. Remove all of the "meat" from the spaghetti squash by using a fork. Separate the "spaghetti" from the skin of the spaghetti squash.

9. Place all "spaghetti" in a skillet along with your browned meat (if you desire).

10. Add pesto and stir.
11. Allow all ingredients to simmer together.

12. Add mushrooms and sun dried tomatoes. You may also add other types of veggies.

13. Continue to simmer together for about 5 minutes.


You may substitute pesto for another sauce such as marinara. My husband is allergic to pesto so I make him his own special portion with marinara. It still tastes great! :) He also still eats grains occasionally,  the bread rolls.

Amazing Homemade Pesto! Paleo friendly, GF, Vegan, Raw, and AIP friendly

Homemade Pesto! This is an extremely easy recipe to follow. It only takes a few minutes and tastes amazing! It contains no dairy so it is Vegan and Paleo friendly. Yield 1/2 cup.

Here are the ingredients:

  • 1 Cup of Basil (I found this at Kroger and it worked out perfectly)

  • 3 Tbsp Pine nuts 
  • 1 Large Clove of Garlic
  • 3/4+ tsp lemon (more or less to your liking)
  • 1/4 tsp salt
  • 3 Tbsp Extra Virgin Olive Oil
  • Splash of good quality Balsamic Vinegar


  1. Gently wash and pat dry the basil leaves. I used scissors to cut the leaves from stem.

  2. Toast the pine nuts on low heat until light brown. Agitate every few minutes to ensure that all are toasted evenly.
3. Add all ingredients except the olive oil into a blender or food processor. Blend until all you get a thick paste.

4. Add olive oil and balsamic vinegar and blend for 15-30 seconds until mixture thins out.

5. Store all remaining pesto in an air tight container in the refrigerator. 

Enjoy! This recipe is great for a meat marinade, pasta, spaghetti squash, dip, or on bread/crackers.