So guess what! I’m shooting a commercial today in the city!
Pretty exciting 🙂
Here’s a secret though: the food on set, is typically not the greatest. Unless it’s for a network, the food available is typically along the lines of pizza. Which is great – but not for someone who is Gluten Free, and following the Specific Carb Diet.
So what’s a girl to do?
I bring my own. 🙂
Last week’s show stopping Stuffed Butternut Squash is something I love bringing to dinner parties. And this feast for the eyes (and belly) is what I often times bring with me when I’m on a shoot. It travels really well and can be eaten at room temperature.
So just what is it??
Brussels Sprouts Pesto Pasta!
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. Buuuut 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 De-Lish!
And it’s grain and gluten free, Vegan, Paleo, and Specific Carb Diet friendly!
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
1-2 Tbsp EVOO (Extra Virgin Olive Oil)
1/4 tsp salt
Pinch of pepper
2 dozen Brussels sprouts, halved
1 red pepper, diced (Option: store-bought roasted red peppers)
1/4 tsp dried oregano
1/4 tsp dried basil
Carefully prick your spaghetti squash all over with a fork. (I caaaaaarefully used a sharp knife. But please watch your digits!!!) Place it on a paper towel in the microwave and cook for 7 minutes. Then, Carefully flip it can 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. (You can also roast it in the oven for 45 minutes at 400 degrees Fahrenheit, but I find the microwave so much easier!)
While the squash is cooking, pan sear your Brussels sprouts. Heat 1 Tbsp EVOO over medium-high heat in a large, non-stick frying pan. Place the 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 Tbsp of EVOO to the pan, and sautè the red pepper with salt and pepper. Let it cook for about 4 minutes until slightly soft, but still crunchy. (Another option is to use store-bought roasted red peppers instead).
Next, prepare the cauliflower-pesto cream sauce. Steam the cauliflower be either microwaving it for 3 minutes, or steaming it in a steamer basket until fork-tender. In the food processor, add the 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 the 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 the 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 that 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!
Alright, talk to you tomorrow…when I’m in Chicago!!
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