Roasted Red Pepper and Basil Pesto "Pasta"

As I was creating my meal plan for the week, Mr. Max suggested spaghetti squash for tonight's dinner which put me over the moon to have him suggest it rather than me trying to sneak it in to replace pasta. In efforts to create a fun new version, I decided to pair this red pepper and basil pesto recipe with the strands of spaghetti squash and add some diced chicken. This was a great alternative not only for a pasta dish but also for a regular pesto. The bell pepper did wonders to the flavor, adding a slight tang and sweetness, blending beautifully with the basil and the garlic. If you decide to make this with pasta, you could add a little half & half to make your sauce into a creamier consistency to coat the noodles. Spaghetti squash is a "watery" veggie so nothing additional is needed!

This was very quick and easy to make, taking less than 15 minutes, and provided leftovers for the both of us to take for lunch tomorrow.

Grocery List:

• 3 cloves garlic
• 1/3 cup pine nuts
• 1/3 cup grated Parmesan
• 1 cup jarred fire roasted red bell pepper
• 1 cup basil leaves
• Salt and pepper to taste
• 1/3 cup extra virgin olive oil
• 1 spaghetti squash
• 1 cup of diced rotisserie chicken

Add the garlic and the pine nuts to a food processor and pulse until finely chopped.

Add the Parmesan cheese, bell pepper and the basil. Pulse until completely blended.

Slowly add the olive oil, a little at a time, while blending un5il smooth and creamy. 

After microwaving my spaghetti squash for 8 minutes, I let cool as I made the pesto. Cut it open, gut the seeds, then scrape the strands into a bowl for your "pasta". Add the pesto and the chicken, gently toss until well coated.

 

Spoon into serving bowls, top with some shredded Parmesan cheese, pair with a salad and you have a delicious and nutritious dish!

 

 

Tastefully yours,