Healthy Spaghetti Squash Recipe With Pesto, Ground Beef - Rockin Robin Cooks

Try my spaghetti squash with homemade pesto sauce. It's Paleo and gluten free.
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Spaghetti Squash Pesto Recipe

Ingredients:
1 organic spaghetti squash
1 organic zucchini, grated
1 lb. 100% grass fed ground beef
4 cups spinach, organic
1 yellow onion, diced
Garlic powder
Salt
Olive oil

Pesto sauce

Ingredients:
2 cups firmly packed fresh basil
3 - 4 cloves garlic
Salt and pepper
Olive oil

Directions:
Preheat oven to 400 degrees F.
Cut the spaghetti squash lengthwise in half. Scoup out the seeds and rub the flesh with a light coating of olive oil.

Place the squash cut side down on a foil lined baking sheet. Bake for 35 to 50 min. depending on the size of the squash. If you can insert a fork easily into the flesh without much resistance, its done.

Take out the squash and let it cool.

In a large frying pan over medium heat, add 1 - 2 tablespoons of olive oil. Once hot add the onion and saute for 10 minutes stirring frequently.

Then add the ground beef to the onion, turn the heat to medium high and break up the meat with a spatula. Add some salt and garlic powder and cook until the beef is no longer pink about 8 minutes or so.

After the beef is done, drain any excess grease from the pan and pour the beef into another dish to set aside to keep warm.

Boil some water in a medium size pot and add the basil to the boiling water for 15 seconds. This is blanching the basil so that it will stay a vibrant green in the finished dish.
Once the 15 seconds is up, quickly remove the basil with a slotted spoon and plunge it into a large bowl of ice water. Once it is cold, remove the basil by squeezing it in your hand to remove excess water. You dont need to remove every last drop, just most of it.

Place the blanched basil into a food processor or blender and add the fresh garlic, a pinch of salt and pepper and a little bit of olive oil to help it blend.

Once you get it blending you will drizzle more olive oil as you are mixing. Add only enough oil to get a smooth thick sauce. Set aside.

In the same pan that you cooked the ground beef, add another tablespoon to the pan over medium heat. Scrape the spaghetti squash from its shell and place this into the frying pan.

Grate the zucchini into the spaghetti squash and toss to combine. Next add the spinach to the pan and toss it again to combine. If it looks very dry, add a little more olive oil to the pan. Add a little salt and pepper to this as well. Continue cooking for about 5 minutes.

Add the ground beef back to the pan and continue stirring to combine everything well. Add the pesto sauce and stir to combine. This may take a couple of minutes if your sauce is pretty thick. Tongs work well for this job.

Its time to serve this up. Enjoy!

Thanks for watching and sharing!
Rockin Robin
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