Monday, November 26, 2012


Almond Pesto with Spaghetti Squash


1/2 Cup Raw Almonds
1/4  Cup Olive Oil
1/8 Cup Truffle Oil 
3 cups Basil chopped leaves
3 Cloves Garlic
1/4 Cup  Parmesan Cheese

 1/2 Teaspoon Salt
1/2 Teaspoon pepper
1/2 Teaspoon Lemon juice
1/2 Teaspoon Truffle
1 Spaghetti Squash
2 Zucchini- shredded into thin strips  
2 links Italian Sausage
1/2 Teaspoon dried Basil
1/2 Teaspoon Garlic Salt
1/2 Teaspoon Italian Season


1. Preheat your oven to 350 degrees F
2. Cut and take out the seeds from your spaghetti squash. Drizzle squash and shredded zucchini with a tablespoon of Truffle oil. Sprinkle with Garlic Salt, Dried Basil, and Italian Seasoning Roast, then place spaghetti squash in the oven for about one hour or until tender. Bake the zucchini for 30 mins.
3. Bake Sausage according to instructions as well! I do it all at once to save me some time.
4. Using a food processor blend together almond, basil, cheese, garlic, olive & truffle oil, lemon juice, salt/pepper, truffle until it forms a relatively smooth paste.
5. Shred your squash and mix with pesto and sausage!
6. Enjoy!


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