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Pesto spaghetti squash with tomatoes

 
Tonight I made one of my favorite Paleo meals. This recipe is really good and you just can't go wrong when serving it. I've made it a lot for non Paleo followers and they love it just as much. I found this recipe in the Paleo comfort foods cookbook. I added the onion and bell pepper to the recipe, so you can make it with or without if you prefer. Start by cooking your spaghetti squash Preheat oven to 375, cut your squash in half long ways, and scrape out all seeds. Next lay it face down on a baking sheet and cook for 40- 45 minutes Next to make the pesto you will need 1 cup basil leaves 1/4 cup walnuts 1/3 cup good quality olive oil 2 whole cloves of garlic Salt and pepper In a food processor combine basil, walnuts, olive oil,garlic, and salt and pepper. Process until smooth Next you will need 1 tablespoon of ghee, or olive oil 2 cups of assorted fresh tomatoes chopped 1 bell pepper, chopped 1 purple onion, chopped 1/4 cup pine nuts Heat a large skillet over medium heat with ghee or olive oil and sauté the onion, and bell pepper. Scrape out the spaghetti squash into the skillet and mix with onion and bell pepper. Now add the pesto, pine nuts and tomatoes. Cook until everything is well incorporated and the spaghetti squash is cooked the way you want it. It usually needs a little extra seasoning at the end, so I would definitely add some salt or all purpose seasoning to it. 20120729-190151.jpg
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