Days 15-16 and #Whole30 Pesto "Noodles" (#LowCarb and #Paleo)

pesto spaghetti squash_8194_blog

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I really wanted some pesto so I decided to throw it on my second favorite noodle substitute…spaghetti squash (second behind zucchini noodles).  Pesto is typically made with nuts (which I am staying away from during the Whole30) and cheese (not Whole30 approved).  I decided to leave out the nuts and throw in a little nutritional yeast, which has a similar flavor to parmesan cheese.

One of the tasks I hate the most is cutting a raw spaghetti squash. My favorite way to prepare it is to just throw it in a 400 F oven for about an hour, cut it open, scoop out the seeds, and shred with a fork.  So easy!  And my fingers stay intact…win,win!

What’s your favorite noodle replacement? I’d love to hear about it in the comments below. :)

Day 15 Meals:
Breakfast: Sausage (made with ground beef) with roasted turnips
Lunch: Seared Pork Chops with roasted butternut squash
Dinner: Pesto “Noodles” (recipe below) with roasted chicken

Day 16 Meals:
Breakfast: Sausage (made with ground beef) with roasted turnips
Lunch:  Leftover Pesto “Noodles” (recipe below) with roasted chicken
Dinner:  Leftover seared pork chops with roasted butternut squash

My meal plan for the week is the following (Breakfast will usually consist of leftovers or sausage with veggies and Lunch will definitely be leftovers):

Day 15:
Dinner
Pesto “Noodles” (recipe below) with roasted chicken
Day 16:
Dinner
Leftovers (I have class this night)
Day 17:
Dinner
Cajun Mushroom Rainbow Trout
Day 18:
Dinner
Lamb Burgers on portabella mushrooms buns
Day 19:
Dinner
Day 20:
Dinner
Marinated Flank Steak salad
Day 21:
Dinner
Leftovers
Whole30 Pesto "Noodles"

Ingredients

  • 2 lb spaghetti squash
  • 1 cup fresh basil leaves
  • 1/2 cup baby spinach
  • 3 Tbsp chopped rosemary
  • 1 Tbsp fresh oregano
  • Juice and zest of half a lemon
  • 3 garlic cloves, minced
  • 1/2 tsp salt
  • 1/2 black pepper
  • 2 Tbsp - 1/4 cup extra virgin olive oil
  • 1 Tbsp nutritional yeast (optional)

Instructions

  1. Preheat the oven to 400 F. Peirce the skin of the spaghetti squash all over with a fork. Place the squash on a baking sheet and bake (whole) for 1 hour or until the skin is tender. Once the squash is done baking, allow to cool slightly before cutting in half. Remove the seeds and shred the noodles with a fork.
  2. To make the pesto, add the basil, spinach, rosemary, and oregano to a mini food processor and pulse until the herbs are chopped.
  3. Add the lemon juice, garlic, salt, black pepper, and 2 Tbsp of the oil.
  4. Process until a paste forms. If the pesto is too dry add more oil until the desired consistency is reached.
  5. Add the nutritional yeast and pulse to combine.
  6. Place the spaghetti squash noodles in a sauce pan over medium heat.
  7. Add the pesto, stir to combine, and cook until the pesto and squash are heated through.
  8. Served with roasted chicken breast.

Notes

Net Carb Count*:

Pesto "Noodles": 52 net carbs (for the entire recipe--serves four-six)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

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 Enjoy!

~Karen 

 

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Comments

  1. Jenny says

    I am on day 3 of the whole30 and can’t wait to try this recipe. So far i’ve been very boring (no prep time) but hopefully this weekend I’ll have time to do a bit of meal planning. This is def on the LIST. thank you

  2. Nancy says

    Never used spinach in a pesto, why is that?
    And I do a 2-step process for spaghetti squash, microwave with holes poked in it 1 – 4 minutes (how long depends on the size), then cut in half, scoop out seeds, then cook in oven in a little bit of water for 8 -10 minutes or a little longer if large. Comes out soft and ready to shred.

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