Pesto Spaghetti Squash


Remember a few months ago when we talked about that big fat burden of weight loss post-baby? How we discovered the science of time-travel just to go back and tell ourselves things like…

You’ve been a gas or break pedal kinda gal all of your life. You’re going to have to learn how to be a “do the best with what you have when you can” kind of gal for a little while.

What worked before might not work now. You may have to try a few things before you find what does it for all the moving parts of your wild and beautiful and spinning life. You’ll find it. 

…and…

Get a buddy who knows the fine art in balancing when you need a pep talk and when you need a cookie. THIS IS CRUCIAL. 

Well, that journey we chitchatted about it still in process. So much so, that Katie and I are focusing the next four weeks on some practicals for health (as she mentioned in last week’s post). Some things that have changed since we last talked about this…I feel like more of a normal human being, we are getting more sleep, our rhythm is a little more predictable, a few pounds have been shed, and the sun is staying out longer.  Some things that haven’t changed…I’m still experimenting with what works for me, emotionally eating during transitions, and trying to inch on back down to that weight-at-conception (the baby’s, not mine).

Katie and I have been talking about the ladies we feel like on the inside, on that soul level. How we dress and walk and laugh and play and wear our hair in our minds. How we’d love for that, in all of its confidence and energy, to bubble on up to the surface a little more every month. For our sanity and futures, for our kids, for the good stewardship of our bodies at the end of our twenties–you know, worthy causes.

So we’ve been doing a Whole30 round for a little over a week now. I love eating W30 food because it helps me learn how to cook clean, it feels fairly balanced, my GI system gives big thumbs up, I’m less inflamed without all the dairy and bread, and whoa watch out, I have more energy. I also am feeling pretty good these days about the challenge it is to figure out how to eat Whole30 (or paleo) foods while not spending hours of my day cooking (not happening) or breaking the bank–this is mind-effort that I didn’t have until Bridger was a good nine months old.

With that, here’s my first recipe to contribute to the mix! We did this for supper wagon a few weeks back and loved it. There is an easy way to go about it (that is still pretty healthy), and then there’s a way that includes a couple of extra steps but would count as Whole 30/dairy-free/paleo friendly.

I’ll walk you through exactly how I went about it while encouraging you to TWEAK HOW YOU NEED TO. Feel empowered with that smoking hot mind of yours to do it how you want. This recipe is good for 4 people. I doubled it for 8.

pesto ingredients

Ingredients:

2 Spaghetti Squashes

Olive Oil

Salt & Pepper

1 Carton of Mushrooms

1 Jar of Pesto (or make your own with the ingredients below)

1 Bag of Pre-Cooked Fajita Chicken (or 2 grilled and diced chicken breasts)

1/2 Cup of Mozzarella (for anyone not needing to be dairy-free)

 

Pesto Ingredients 

1 Packed Cup of Fresh Basil

1 Garlic Bulb

1/4 Cup of Pine Nuts

1 Lemon (juiced)

1/4 Cup of Extra Virgin Olive Oil

1/4 tsp of Salt

 

My Steps:

1. I made sure Luke had the baby, sprawled all the ingredients out on the counter, opened the windows, and poured myself a glass of iced coffee and toasted coconut almond milk with a straw (because #treatyoself when you cook for 8 people).

pesto windows

pesto coffee

2. Using a large knife and a cutting board, slice your spaghetti squash right down the middle, gutting and cooking them like Katie taught us over on the Creamy Sketti Squash post.

pesto squash

3. While squash cooks, dump your mushrooms with a drizzle of olive oil and some dashes of salt and pepper into a medium size skillet. Sauté until soft. Set aside.

4. If you are making your own pesto, place all pesto ingredients inside of a food processor and beat until a smooth consistency. I added just a bit more olive oil and lemon juice to mine afterward just for flavor preference. It will look a little something like this and be so yum you could eat it with a spoon.

pesto pesto

5. Once the squash has finished cooking, take the halves out of the oven, turn them over and let them cool for a few minutes. With a fork, fluff out the squash noodles, using the skin as your handy-dandy bowl–because nature is cool.

6. Add 2 spoonfuls of pesto (homemade Whole30 or store bought) to each squash-half and stir till noodles are coated.

7. Divide mushrooms and chicken amongst the halves, stir into the pesto noodles.

pesto chicken

pesto cheese

8. If eating dairy, add a sprinkle of mozzarella on top and return to the oven until melted.

9. Enjoy!

pesto finished

Health is hard when things are changing and you are growing and that’s all parenthood ever is. For many of us, it’s just hard period, always has been. We’d love for you to share any practical ways (recipes, squeezed-in exercises, regimens) that you’ve found to help the inside you surface a little more!

As the great prophet, John Foreman once said…This is your life, are you who you want to be?

Getting there.

 

Britney Lee
About me

Hi there! My name is Britney, and I’m a C+ student in the art of “trusting my momma instincts”—just so we all are aware of the spot from which I’ll be writing. I’m in holy matrimony with Luke, and we’re in sweet holy chaos with Bridger—who came into the world no smaller than a Volvo early June 2015. I get really into social justice issues, British TV series, and not working out. I’m an ENFP, 7w8 who believes that isolated lives can be dangerous when we’re all trying to make it through hard stuff and stay sane. I hope that Katie and I can create a place here where we can get close and get real and laugh a little. My solemn vow to you is that I will never clean my house before taking a MDB pic of it for instagram. Neither of us have energy for that. Welcome to Milk Drunk Blog!

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