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Jill Carnahan, MDJill Carnahan, MD

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  • ABOUT
    • About Us
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    • Meet Crystal Crowley, MS PA-C
    • Meet The Team
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    • For Practitioners
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    • Services
    • Functional Medicine Consulting with Dr. Jill
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    • Naturopathic Consulting with Dr. Nicole
    • Massage Therapy with Rene
    • Nutritional Consulting with Judy
    • Nutritional Consulting with Megan
    • Chiropractic Care with Dr. JoEllen
    • Nutrition therapy and Private Yoga with Haley
    • Infrared Sauna Detox Therapy
    • IV Infusion Therapy
  • RECIPES
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Pesto Spaghetti Squash

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Pesto Spaghetti Squash. Loving this flavorful Pesto Spaghetti Squash recipe by Megan Forbes of Forbes Nutritional Consulting!

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You will find on JillCarnahan.com that we have many other great recipes on offer, so head on over to our Healthy Recipe Section for a large collection of soups, starts, snacks and main courses and of course some healthy treats for you and the family.

Pesto

Pesto (Italian pronunciation: [ˈpesto]) is a sauce originating in Genoa in the Liguria region of northern Italy (pesto alla genovese), and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano-Reggiano (Parmesan cheese), and Fiore Sardo (cheese made from sheep’s milk)

Squash

Cucurbita (Latin for gourd) is a genus of herbaceous vine in the gourd family, Cucurbitaceae, also known as cucurbits, native to the Andes and Mesoamerica. Five species are grown worldwide for their edible fruit, variously known as squash, pumpkin, or gourd depending on species, variety, and local parlance, and for their seeds. First cultivated in the Americas before being brought to Europe by returning explorers after their discovery of the New World, plants in the genus Cucurbita are important sources of human food and oil. Other kinds of gourd, also called bottle-gourds, are native to Africa and belong to the genus Lagenaria, which is in the same family and subfamily as Cucurbita but in a different tribe. These other gourds are used as utensils or vessels, and their young fruits are eaten much like those of Cucurbita species.

Pesto Spaghetti Squash
Pesto Spaghetti Squash
  • Course Main Courses, Main Dish
Ingredients
  • 1 spaghetti squash (halved and seeds removed)
  • 1 bunch basil or parsley
  • 1/4 cup pine nuts
  • 1/3 cup Olive Oil
  • Salt to taste
  • 1 cup grape tomatoes halved
Servings:
Units:
Ingredients
  • 1 spaghetti squash (halved and seeds removed)
  • 1 bunch basil or parsley
  • 1/4 cup pine nuts
  • 1/3 cup Olive Oil
  • Salt to taste
  • 1 cup grape tomatoes halved
Servings:
Units:
  • Course Main Courses, Main Dish
Instructions
  1. Bake spaghetti squash at 375 for 1 hour. While this is cooking, wash and chop the basil and put into a food processor or vitamix. Add pine nuts, olice oil, and 1/4th tsp salt. Blend until smooth.
  2. Once spaghetti squash is done, use two forks and gently scrape out the inside of the squash into a large bowl. Then add the basil mixture to the squash and stir. Top with the halved tomatoes and add salt if needed.
  3. Serve with meatballs or any other protein based side for a full meal.
Print Recipe
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1 Comment

  1. Jordan Wiley says:
    July 25, 2015 at 9:19 am

    Can confirm as delicious and so easy even I can’t screw it up!

     Reply

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Dr. Jill
Dr. Jill will help you search for underlying triggers contributing to your illness through cutting edge lab testing and tailor the intervention to your specific needs as an individual.
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