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):
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Day 15:
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Dinner
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Pesto “Noodles” (recipe below) with roasted chicken
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Day 16:
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Dinner
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Leftovers (I have class this night)
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Day 17:
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Dinner
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Cajun Mushroom Rainbow Trout
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Day 18:
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Dinner
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Lamb Burgers on portabella mushrooms buns
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Day 19:
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Dinner
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Rosemary and Thyme Chicken Thighs with zucchini
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Day 20:
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Dinner
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Marinated Flank Steak salad
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Day 21:
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Dinner
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Leftovers
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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
- 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.
- To make the pesto, add the basil, spinach, rosemary, and oregano to a mini food processor and pulse until the herbs are chopped.
- Add the lemon juice, garlic, salt, black pepper, and 2 Tbsp of the oil.
- Process until a paste forms. If the pesto is too dry add more oil until the desired consistency is reached.
- Add the nutritional yeast and pulse to combine.
- Place the spaghetti squash noodles in a sauce pan over medium heat.
- Add the pesto, stir to combine, and cook until the pesto and squash are heated through.
- 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.
Enjoy!
~Karen
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