We’re in that season now in the Northern hemisphere, and it’s a bright and beautiful thing.
Brilliant summer evenings call for light, fun and festive food. Easy to prepare and easy to share.
That’s exactly what this Parsley & Blood Orange Pasta is. And ~bonus~ it’s anti-inflammatory and nutrient-dense, to give you the energy to keep up with all the long hours of sunlight!
- Put the squash in the oven and whirl up the topping;
- Squeeze a lemon over a few halibut fillets, sprinkle them with pink Himalayan salt, and put them in the oven with the squash for the last 15 minutes;
- Refrigerate everything in separate containers until suppertime. Reheat the squash if you wish (I don’t!)
Double the recipe to reduce your time in the kitchen even further.
Summertime Parsley & Blood Orange Pasta (AIP)
- 1 medium-sized Spaghetti Squash
- 1 organic Blood Orange
- 1 bunch Italian Parsley
- 1/4 cup green pitted Olives
- 1/4 cup Olive Oil
- 1 teaspoon Himalayan Salt (or similar)
- 1 heaping teaspoon Dried Oregano
- 1 clove Garlic (optional)
Preheat oven to 350.
Cut the Squash in half lengthwise and scoop out the seeds with a spoon.
Place the squash cut-side down in a baking dish and bake for 40 minutes until soft but still a little al dente.
Cut the Orange into small pieces to remove the seeds. Leave the peel on.
Whirl the Orange (including the peel) in a food processor with the remaining ingredients until everything is chunky and combined.
Place each piece of baked Squash cut-side up on a plate.
Mound half of the Parsley-Orange mixture in the cavity of each squash.
Serve with hot or cold baked Halibut or Chicken.