Tomato Bacon Stuffed Spaghetti Squash with Basil Pesto
Ready in 1 hour
Serves 4 people
Recipe by Courtney Anderson
1 spaghetti squash
1 package Pine View Farms bacon
10 small tomatoes (or more!)
Avocado oil or Ghee or butter
Basil Pesto (bought pesto or see recipe below)
- Preheat oven to 425F. Slice spaghetti squash butt to blossom and scoop out seeds. Place in a large cast iron pan or oven safe baking dish, drizzle with oil, and season with salt and pepper. Place skin side up and bake for 45 minutes -1 hour (until squash easily pulls away from skin). Remove squash from the oven and scoop out “noodles”.
- For the Bacon: preheat oven to 425F, line a baking sheet with parchment paper and add a single layer of thawed bacon. Bake in the oven for 25-30 minutes flipping halfway through.
- Add cooked diced bacon, fresh sliced tomatoes, and parmesan to the squash noodles. Toss till combined. Drizzle with basil pesto and enjoy!
3 cups basil (or 2:1 basil and parsley)
2 garlic cloves
1/2 cup olive or avocado oil
1/3 cup nutritional yeast
1/3 cup cashews (or nut/seed of choice)
1 tsp salt
Juice of 1 lemon
Method: Add all ingredients to a blender or food processor and combine until smooth. Store pesto in an airtight container for 5-7days in the refrigerator or freeze in a cube tray and save for future recipes!