Spaghetti Squash + Basil Mint Pesto


My goodness, is it already A L M O S T the end of October + is Halloween really in only t-minus 9 days? No way. Way! Pinch me. #justkidding However, I'm finally accepting this whole season change swing and F I N A L L Y just bought my first *holiday item of the season—1 white + 1 orange mini little pumpkin as I strolled into Whole Foods Market yesterday! It's only just begun, please call me Festive Francis from now on (Francis is my beloved middle name) O H Y E S, I'm bringing out my holiday cheer through nutrition!

"Frankenstein Brains"

It's not fall UNless you've just bought your own weight in (every version) of S Q U A S H possible! Literally, not even kidding. Fall season brings out the best of the best acorn, spaghetti + butternut squash and I canNOT get e n o u g h.

Today (since Blu will be getting back from a trip today) I'm going to surprise her with a quick little dish of spaghetti squash with basil mint pesto, sautéed kale + shrimp for dinner! Trying to wrap my head around the fact that it is indeed *that time of the year—H O L I D A Y S E A S O N—doesn't spaghetti squash kind of remind you of like a mummy's intestines or something ooey-gooey like that? Or, did I just take that too far? Maybe. Or more like Frankenstein's brains? I think so . . . . . . . . . LOL, sorry I'm not sorry. Okay, I'm a little sorry for creating that picture in your beautiful mind but here is my Halloscream inspired dish for all to enjoy!


Basil Mint Pesto: here.

Spaghetti Squash

  • 1 Spaghetti squash, medium sized
  • ¼ cup Coconut oil
  • Salt, to taste
  • Pepper, to taste
  • ½ pound of Shrimp, shelled + deveined


For Pesto: here.

For Spaghetti Squash:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Slice the spaghetti squash in ½ lengthwise—using a spoon, deseed the insides of by scrapping the middles of each half.
  3. Once the insides are cleaned completely, coat the insides with coconut oil (does not have to be melted) and sprinkle with a few pinches of salt and pepper.
  4. Line a sheet tray with aluminum foil, spray with coconut oil.
  5. Place the squash face down (skin side up).
  6. Allow the squash bake for 30-40 minutes, or until fork tender.
  7. Remove from oven, let cool.
  8. Using a fork crap the insides of the squash + place the spaghetti strands into a bowl.
    1. How cool? So dang cool. I’m obsessed.
  9. In a medium pan, sauté shrimp with minced garlic + ½ tablespoon of coconut oil. Cook for a minute or two and you’re done!
  10. Now, this is where the magic happens . . . . . . in a bowl, combine the spaghetti squash, pesto +
  11. sautéed shrimp.
  12. Boom, your Frankenstein inspired spaghetti squash brains are done and ready to be devoured.
  13. E N J O Y!