2 cups of baby spinach
2 cups of basil leaves
½ cup of grated parmesan cheese
3 tablespoons of extra virgin olive oil
3 tablespoons of walnuts
¼ teaspoon salt
4 cod filets
1 spaghetti squash
- Preheat oven to 400 degrees Fahrenheit
- In a blender or food processor, combine spinach, basil, cheese, oil, walnuts, and salt. Blend until a chunky mixture forms. Place the fish in an 11” x 17” baking dish. Spread the pesto in equal portions over each piece of fish. Bake for 15-18 minutes or until the fish flakes easily.
- While the fish are baking, prepare the spaghetti squash. Heat 4 inches of water in a large pot. Add a steamer basket and inset the squash. Steam for 10 to 15 minutes, adding ¼ cup of water if the water level decreases, or until the squash is fork tender. Transfer to a cutting board to cool. Remove the seeds and discard. Shred the flesh of the squash with 2 forks; you should have about 4 cups. Divide squash between 4 plates and serve.
From Gut Balance Revolution by Gerard E. Mullin