I would normally have brown rice pasta with the basil sauce but I feel grains were causing me to bloat and decided to give up grains for two weeks during my candida cleanse. I love using basil in my recipes. There are so many health benefits, such as high levels of beta-carotene, which converts to vitamin A when digested. Basil also contains a good amount of minerals such as potassium, manganese, copper, and magnesium.
Further Food Nutritionist Commentary:
By Dianne Rishikof, MS, RDN, LDN
Roasted spaghetti squash with basil pesto sauce
1 medium spaghetti squash (cut in half)
1 teaspoon avocado oil
For the sauce:
2 cups fresh basil leaves
2 garlic cloves (peeled)
1/2 cup olive oil
1/4 cup pine nuts
juice of half of a lemon
sea salt and pepper (to taste)
- Cut your spaghetti squash in half and drizzle with avocado oil.
- Place on a baking sheet with parchment paper cut side down.
- Roast for about 45 minutes at 350 degrees. Remove from the oven and let cool. Use a fork to scrap the flesh of the squash. It will come out like spaghetti!
- Place all ingredients for the pesto sauce in a mini food processor and puree until well combined and creamy.
- Pour basil pesto over spaghetti and enjoy!!
Per Serving: Calories: 644; Total Fat: 66g; Saturated Fat: 8g; Monounsaturated Fat: 43g; Polyunsaturated Fat: 11g; Cholesterol: 0mg; Sodium: 31mg; Potassium: 129mg; Carbohydrate: 15g; Fiber: 3g; Sugar: 5g; Protein: 4g
Nutrition Bonus: Vit A: 29%; Vit C: 28%; Iron: 11%
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