Pesto Pasta with Beef and Olives
Fresh, homemade basil pesto adds a whole new dimension of flavor to any dish. We made our version dairy-free by omitting the Parmesan, but you’ll never notice the difference!
PREP TIME
15 minutes
COOK TIME
35 minutes
INGREDIENTS
13
Serves: 6
Ingredients
- 222 Spaghetti Squash
- 2 cup2 cup2 cup Basil, Fresh, packed (for the Pesto)
- 1 clove1 clove1 clove Garlic, smashed (for the Pesto)
- 1/3 cup1/3 cup1/3 cup Pine Nuts, (for the Pesto)
- 1/2 cup1/2 cup1/2 cup Lemon Juice, (for the Pesto)
- 1/2 cup1/2 cup1/2 cup Extra Virgin Olive Oil, (for the Pesto)
- 1/2 tsp1/2 tsp1/2 tsp Salt, (for the Pesto)
- 2 Tbsp2 Tbsp2 Tbsp Butter, Salted
- 1/21/21/2 Yellow Onion, diced
- 2 lb2 lb2 lb Ground Beef
- Salt and Pepper, to taste
- 1 tsp1 tsp1 tsp Garlic Powder
- 1 cup1 cup1 cup Kalamata Olives
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 425 degrees.
- Cut the spaghetti squash in half, lengthwise, and scoop out the seeds.
- Place the spaghetti squash halves in a baking dish, and bake for 35 minutes.
- In a food processor, make the pesto by pulsing the basil, garlic, and pine nuts together.
- Add the lemon juice, olive oil, and salt to the food processor, and blend until smooth. Set the pesto aside.
- Heat the butter in a large skillet over medium heat.
- Add the diced onion, and sauté until the onion is soft.
- Add the ground beef to the skillet, and season with salt, pepper, and garlic powder.
- Continue to sauté until the beef has fully cooked. Set aside.
- Once the spaghetti squash has fully baked, remove it from the oven, and shred it with a fork.
- Toss the squash noodles with the pesto, adding the seasoned ground beef and olives.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées GAPS Gluten Free Grain Free Nightshade Free Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 720 |
| Fat: | 58 g |
| Carbohydrates: | 5 g |
| Protein: | 40 g |
| Cholesterol: | 143 g |
| Sodium: | 897 mg |
| Fiber: | 0 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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