Paleo Pistachio Pesto Pasta

Now thats a mouthful! Paleo Pistachio Pesto Pasta. Try saying that 10 times real fast. It's hard, but I don't think you'll want to stop eating long enough to try, it's that good! On my quest to find healthy meals, I stumbled upon my new favorite website, paleOMG.com. She has so many great recipes on there. I have yet to find one that I don't like, or that doesn't turn out. Now I know what you're thinking, how is this healthy with how much fat and calories are in this? Well, its the healthy fat from the coconut oil and pistachios that makes this dish oh so paleo friendly! Give this a shot for your next homemade pesto, it wont disappoint! Friendly pointer...buy the pre-shelled pistachio. It will save you SOOO much time :) 

Paleo Pistachio Pesto Chicken Pasta
4 SERVINGS 
PREP: 10 minutes           COOK: 40 minutes            READY IN: 50 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 medium spaghetti squash, halved
• 4 chicken breasts, sliced or cubed
• 1 cup pistachios, unshelled
• 1 cup basil leaves
• 2 teaspoons garlic
• 1/2 cup to 1 cup coconut oil
• juice of 1 lemon
• salt and pepper to taste
• optional toppings: red pepper flakes and chopped basil

DIRECTIONS

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1. Preheat oven to 425ºF. Cut spaghetti squash in half length wise. Scoop out seeds from squash. Place open side down on a foil lined baking sheet. Cook for 30-40 minutes, or until you can pierce it easily with a fork. 
2. While you're waiting for your squash, place your pistachios in a food processor and grind until finely chopped. 
3. Add garlic basil, lemon juice, pinch of salt and pepper and grind until smooth. 
4. Slowly add your oil until you get your desired consistency. Place aside.
5. Salt and Pepper your chicken on both sides. Cook on a large skillet under medium heat until cooked through. 
6. Once squash is done cooking and has cooled, use a fork to shred it and place in a large serving bowl. 
7. Once all the squash is shredded, add your pesto and combine. You can also add your chicken and combine as well, or serve it on top. 

NUTRITION FACTS

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    1 serving  655 calories 46g fat  16g carbs   42g protein   7g sugar   

Enjoy!
Recipe adapted from paleOMG.com

Spaghetti Squash with Meat Sauce

What's the first meal that comes to mind on days when dinnertime sneaks up on you? If you said spaghetti then you read my mind. When you're trying to cut the carbs, though, that meal is a no-no! So what looks and tastes like spaghetti, but doesn't put you on a carb overload? SPAGHETTI Squash. The name says it all! I'll be honest, I'd never made, let alone ate, spaghetti squash in my life - so I was a little skeptical - but it's REALLY easy to cook and tastes great! I hope you enjoy this refresh, we sure did!

Spaghetti Squash and Meat Sauce
4 SERVINGS 
PREP: 15 minutes           COOK: 40 minutes            READY IN: 55 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 small spaghetti squash, cut in half lengthwise
• 1 lb 93% lean ground beef 
• 1/2 white onion, diced
• 1 zucchini, diced
• 1/2 green pepper, diced
• 1/2 red pepper, diced
• 1 14 oz can crushed tomatoes
• 1 teaspoon red pepper flakes
• 2 cups traditional canned/bottled tomato sauce (such as Prego, Ragu, etc.)

DIRECTIONS

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1. Preheat oven to 375ºF.
2. Cut spaghetti squash in half lengthwise and scoop out the seeds. Place squash in a baking pan, cut side down, with a few inches of water in the dish. Cook in oven for 40 minutes, or until squash is tender and can be pierced with a fork. 
3. While squash is in the oven start preparing the meat sauce by placing ground beef and onion in a skillet over medium heat until meat is crumbly and browned. Drain any grease and set meat aside.
4. In another skillet heat 1 tablespoon olive oil and cook 1/2 zucchini, red pepper, green pepper, crushed tomatoes and prego sauce until vegetables are cooked through and soft. 
5. Combine veggies with meat and onions. Simmer on low/medium heat. Add crushed red peppers. 
6. Scrape inside of spaghetti squash with a fork and divide into 4 dishes. Drizzle squash with a little olive oil, about 1 tablespoon. Add 1 and 1/2 cups meat sauce and sprinkle with remaining zucchini. 

NUTRITION FACTS

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    1 cup serving   360 calories  10g fat  28g carbs   38g protein   16g sugar   

Original Recipe	Refresh Recipe
200 calories for noodles	50 calories squash
41g carbs in 1 serving noodles	28g carbs 1 serving w/sauce

Enjoy!