whole30 is a great excuse to spend more time getting creative in the kitchen, and that’s just what i’ve been doing lately (i can only eat sautéed spinach and hard boiled eggs for so long, people). so when i was craving a warm, comforting, cheesy pesto pasta dish, i figured, why not make it Whole30-friendly, yet still delicious? throw an egg on top, and it’s the ultimate Whole30 Breakfast Pasta. i mean… look at it! alright. details below.
-1 spaghetti squash
-1 handful baby spinach
-1 bunch basil
-1 lemon, zested & juiced
-1/4 cup salted, roasted pistachios (i buy salted, because then i eat the leftover pistachios as a snack, and i refuse to eat unsalted pistachios. if you buy unsalted, add salt to your recipe)
-2 tablespoons nutritional yeast
-1/4 cup olive oil
-garlic [6 cloves for the squash and 2 cloves for the pesto]
almond garlic breadcrumb topping:
-super fine almond flour
-1 teaspoon garlic powder
-1 teaspoon grapeseed oil
-1/2 teaspoon salt
preheat oven to 425º and line a baking sheet with parchment paper or a sil pad.
cut the hard nub off of your spaghetti squash. [be careful!! squash are difficult to cut. use a sharp knife, and keep your fingers out of the way]. then, cut the squash in half, lengthwise. scoop out the seeds. if you’re feeling ambitious, clean off the seeds and roast them. i was not feeling ambitious.
drizzle and rub with olive oil, salt and pepper. then, put some basil leaves and 3 cloves of garlic into the cavity of each half of squash. this will flavor the squash as it cooks. i chopped my garlic up so it would really permeate, but you can leave the cloves whole if you want.
place your spaghetti squash halves on your baking sheet. now, you could either roast these for 60 minutes cut-side up. or (as i learned from tosh feldman), you can flip them so they’re cut-side down, keeping the basil and garlic in the cavity, and roast for 40 minutes. after 40 min, you’ll want to shred and spread your “spaghetti” onto your baking sheet, drizzle with olive oil, salt and pepper, and roast again for 20-25 minutes. this will ensure that your s.s. isn’t soggy and will add some extra flavor with caramelization. either method works.
okay now for the pesto. pluck off the leaves from a punch of basil, clean and dry them. my basil was superrrr dirty; i had to clean it twice! i dried it in a salad spinner. place in a food processor along with your pistachios, lemon zest, lemon juice, pepper, olive oil, and nooch (nutritional yeast). blend in a food processor until smooth, scraping down the sides as necessary.
for the garlic breadcrumbs, place a sauté pan over medium heat and add some grapeseed oil. add the almond flour, garlic powder, and salt, and cooking (stirring the whole time) until golden. once again, stir the whole time, otherwise it’ll burn. once it looks like golden, toasted breadcrumbs, turn off the heat and place it into a container to cool off a little.
for the spinach, sauté (in that same pan you just used for the breadcrumbs) with grapeseed oil, salt, pepper, and garlic powder over medium heat. this cooks up quickly!
fry an egg (in that same pan) on medium-high heat, covering it for around 60 seconds to get the top cooked.
once everything is ready, toss your portion of spaghetti squash with a few tablespoons of your pesto, add your sautéed spinach, breadcrumbs, and top it with an egg.
the best part is, you can add whatever veggies you want to this. or, if you’re a meat eater, you can add bacon or any other Whole30-approved meats.
okay it’s almost 1am, and i think you get the point. let me know if you make this or if you have any questions!