Summertime Parsley & Blood Orange Pasta (AIP)

Power Pesto w spaghetti squash 3One of the beautiful things about living a long way from the equator is the long sunny summer evenings, when there’s still hours of day after suppertime.

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!

Power Pesto w spaghetti squashYou can make everything in advance, so there’s no need to turn on the stove in the heat of the day. Like this:

  1. Put the squash in the oven and whirl up the topping;
  2. 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;
  3. 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.

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Summertime Parsley & Blood Orange Pasta (AIP)

 from petra8paleoPower Pesto w spaghetti squash 2

  • 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.

To Serve

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.

2 thoughts on “Summertime Parsley & Blood Orange Pasta (AIP)

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