Brussels Sprouts Pesto Pasta! GF, V, BED, SCD & Paleo!

Hey Happy Tummies!

Can you BELIEVE that it's already Labor Day?! I don't know about you, but I'm completely in shock. I mean, I feel like it was just June! This summer absolutely flewwww by!

It's kinda exciting though:) It means that boots and cozy sweater weather is right around the corner!

So tonight, I made a delicious meal. I found a bin of organic Brussels sprouts at the grocery store and I was so excited. 

I love Brussels Sprouts. They get kind of a bad wrap, but I think that's just because most people haven't had them prepared the right way. Let's face it...when you cook the life out of these babies, they're not exactly the belle of the ball. Buuut when you prepare them like this, they're irresistible! 

So what did I make? I made pasta out of SPAGHETTI SQUASH! Which is another one of my favorites:) You get the pasta "feeling" without the grains!

I made a beautiful cauliflower-pesto cream sauce over spaghetti squash with pan seared Brussels sprouts and red pepper. It was D-Lish!

And it's gluten free, vegan, Body Ecology Diet and Specific Carb Diet friendly, and Paleo!

Here's what you need: Serves 2

1 spaghetti squash

Pesto Cream Sauce:

2 cups cauliflower

1 cup fresh basil

1 clove of garlic

3 Tbsp pine nuts

juice of 1/2 lemon

2-3 Tsp EVOO

1/4 tsp salt

pinch of pepper

2 dozen Brussels spouts, halved

1 red pepper, diced

1/4 tsp dried oregano and basil

garnish

chopped basil

Carefully prick your spaghetti all over with a fork. (I caaaarefully used a sharp knife). Place it on a paper towel in the microwave and cook for 7 minutes. Then, carefully flip it and cook for another 4-5 minutes, until soft. Then, with oven mitts, carefully take it out of the microwave and let it cool until you can touch it.

While it's cooking in the microwave, pan sear your Brussels sprouts. Heat 1 Tbsp EVOO in a large non-stick frying pan. Place your Brussels sprouts cut-side-down in the pan. Sprinkle them with oregano, basil, salt and pepper. Then don't touch them and let them brown for about 4-5 minutes, until golden brown. Then, flip them and cook the other side for another 3 minutes. Transfer them to a plate and set aside.

Add another tsp or 2 of EVOO to the pan, and saute your red pepper with salt and pepper. Let it cook for about 4 minutes, until slightly soft, but still crunchy.

Next, prepare your cauliflower-pesto cream sauce. Steam your cauliflower by either microwaving it for 3 minutes or steaming it in a steamer basket. In the food processor, add your basil, lemon, EVOO, pine nuts, garlic, cooked cauliflower, salt and pepper. Process until it is thick and creamy. (You'll need to scrape the sides several times.)

Finally, take your cooled spaghetti squash and carefully cut it in half lengthwise. Scoop out the seeds and then with a fork, scrape the sides, creating spaghetti strands.

To assemble, mix your pesto cream sauce with the spaghetti strands and red pepper in a separate medium sized bowl. On each plate, place half of the "spaghetti" mixture, top with half of the Brussels sprouts and garnish with fresh basil.

Holy cow, guys. What a delicious dinner! This was Brussels sprouts perfection! Something magical happens when you sear Brussels sprouts like that. They become all caramelized and have a smokey earthiness to them. And they have a wonderful chew to them! I mean, just look at the golden brown deliciousness!

And the pesto cream sauce complimented it beautifully! It was fresh and bright, and luxuriously rich and creamy. 

And so healthy too! Just packed with different nutrients, vitamins, minerals, and FLAVOR!!

Just in case you missed my last post, my exciting news was that I shot some episodes for a gluten free cooking show with HealthiNation! So fun! :) Here's a pic from set.

Want more GFHT?  You can now get my e-cookbook, The Best of GlutenFreeHappyTummy for only $2.99 on Amazon!