{spaghetti squash with cilantro-macadamia pesto} + {primal life organics coupon code!}

07/27/2012

{spaghetti squash with cilantro-macadamia pesto} + {primal life organics coupon code!}

Happy Friday! I am particularly excited that the weekend is around the corner because 1-olympics will be on (yay)! 2-B, Indy & I, are going to go to our favorite coffee shop + a beach stroll. That's a big outing for me these days! :) ... What are you all up to?

Thanks again to everyone for participating in our giveaway this week! Primal Life Organics is offering a coupon code for Rubies & Radishes readers to save 10% on your entire order! Just use the code: ThePrimalRadish. Code is valid until 7/31. Hope you head over and check out their website & give their amazing products a try!

On the cooking front, I am still trying to get through all that fennel in my fridge, so I decided to throw some into this dish. Although uncooked fennel has a licorice flavor, once it is cooked, the flavor becomes much milder and the texture becomes much softer - adding a very pleasant and refreshing flavor! I also made the pesto in advance, to help the flavors meld together better.

Ingredients
1 spaghetti squash
2 chicken breasts, cooked and chopped
1 fennel bulb, diced
Cherry tomatoes + fresh basil for garnish
1 tablespoon ghee (or other paleo fat for sauteing)

Pesto
2 cups cilantro, firmly packed
1 cup basil
3 cloves garlic
1/4 cup green onion, chopped (use mostly green parts)
1/2 teaspoon paprika
1/2 cup macadamia nuts
1/2 cup olive oil
zest from 1 lemon
juice from 1 lemon
salt to taste

In a food processor, blend all of the above ingredients to desired consistency. Adjust salt to taste.

Preheat oven to 375 degrees.
Place spaghetti squash in a baking dish and cook for 30 minutes or until you can easily pierce it with a knife.
Remove from oven and cut lengthwise.
Place back into baking dish, rind side up. Add 1/2 inch of water to baking dish.
Place back into oven and cook for 20 minutes, or until you can easily lift the strands.
Let cool for 20 minutes.
Discard seeds and place strands of spaghetti squash in a seperate bowl.
Heat ghee over medium heat and saute fennel until soft, then add chicken and saute until chicken is warm. Toss in spaghetti squash and add enough pesto to coat the dish. Serve rest of the pesto on the side, or save to make green eggs & ham for breakfast! :)
Serve with fresh basil & cherry tomatoes!

Enjoy!

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Jul 27, 2012 12:25:40 PM | Chicken/Poultry