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Spaghetti Squash Pesto Bake
This is a spectacular low-carb dish that’s easy to
make and easy to put together. A hybrid of a quiche
and strata—except dairy and bread free!
4–5 cups cooked spaghetti squash
3/4 cup pesto (see recipe below)
1/2 cup full-fat coconut milk
4 eggs
Pinch salt
Pesto
2 cups fresh basil, arugula or baby spinach
(or a combination of any of these)
1 tsp lemon zest
1 TBSP lemon juice
1/3 cup pine nuts
1/3 cup olive oil
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Blend everything in a food processor until smooth.
Slice the squash, scoop out the seeds and either steam the
squash for 20 minutes or bake it for 40 minutes. Spaghetti squash
is done when it’s knife-tender (you can poke the tender squash
easily with a knife).
Using a fork, shred the spaghetti squash and place it in a bowl.
In another bowl, whisk the coconut milk, pinch of salt, eggs and
pesto. Pour all but 1/2 cup over the spaghetti squash. Pour the
mixture into an 8-inch-by-8-inch baking dish and top it with the
remaining 1/2 cup of custard mixture.
Bake the squash on a cookie sheet (to catch any spillovers) at
375ºF for 35–40 minutes.
January 2015 eNewsletter 17