Pesto Fried Rice!

Oh my gosh you guys. I just made the most PHENOMENAL dinner.

Now, let me preface this. Tonight’s meal was totally an unexpected, let’s-throw-together-what-we-have-in-the-fridge kind of meal. In fact, I didn’t think I was going to blog about it. But then…I tasted it. And WOW.

Honestly, it was outrageous.

There’s actually quite a funny story about it. I ordered my groceries online, and ordered 6 lbs of butternut squash – which is approximately 2 squash.

Well…they mistakenly gave me 6 pounds of ACORN squash, which comes to roughly EIGHT acorn squash. So if any of you live in the NY tri-state area and have the hankering for acorn squash…in July lol…please do not hesitate to hit me up. I have more than I know what to do with!

But anyway…introducing this super delicious and super healthy meal!

It’s grain and gluten free, Paleo, and Specific Carb Diet friendly!

This truly gorgeous dish is packed with fiber, protein and healthy fats. And it makes enough for two! So if you’re living solo dolo like me, you’ve got lunch for the next day…OR, it’s even great for a date night!

HERE’S WHAT YOU NEED: (Serves 2)

1 acorn squash, halved
2 cups cauliflower rice
1/2 cup chopped fresh green beans (can also substitute frozen green peas…yum!)
1 Tbsp Extra Virgin Olive Oil
Salt and Pepper
1 egg
2 Tbsp fresh pesto — either homemade, or store bought (this is the SCD-legal, store-bought VEGAN pesto I used, and it frickin rocks!!!)
6 kalamata olives, sliced

TOOLS:
Large, nonstick frying pan
Small mixing bowl
Food Processor (This is the one I use and love)
Good Chef’s Knife
Baking Sheet
Non-stick tinfoil

Directions:
Preheat oven to 400 degrees F.

Carefully cut the top off your acorn squash. Scoop out the seeds, and either discard, or roast in a pan on the stove for a yummy garnish or snack!

Spritz a tin-foil-lined baking sheet with olive or avocado oil. Sprinkle the flesh of your squash with salt and pepper, and place it cut-side down.

Bake for about 30 minutes, until the flesh is soft to the touch.

Meanwhile, rice your cauliflower by placing florets in the food process, and blitz until it resembles rice. (Alternatively, you can also but store-bought riced cauliflower, but IMHO, it is severely overpriced, and not as good as fresh!)

Place your riced cauliflower in a clean kitchen towel, and over the sink, wring out all the excess liquid. This is a really crucial step!

In a large frying pan, heat 1 generous Tbsp of olive oil. Add your riced cauliflower, sprinkle with salt and pepper, and stir to mix. Let it cook for about 4 minutes, stirring every now and then.

Next, stir in your chopped green beans. Sprinkle with salt and pepper. Let them cook for about 4 minutes, until they begin to soften slightly.

In a small bowl, beat one egg with a sprinkle of salt and pepper.

Create a little well in the center of your pan by pushing the cauliflower rice to the edges of the pan. Pour your scrambled egg into this well, and let it cook, creating scrambled eggs. When it’s beginning to set, fully encorporate it into the cauliflower rice mixture. Remove from heat, and place into a medium-sized mixing bowl.

Let cool for 3 minutes. Then add your 2 Tbsp of fresh pesto. (You do this step after cooking, because the heat kills the fresh basil flavor that is part of full pesto experience.

By this time, your squash should be finished cooking.

To plate, place one squash half on your plate and in the cavity, mound a heaping portion of the cauliflower rice mixture. (I find this works best to use clean hands).

Garnish with sliced kalamata olives, roasted pepitas or pine nuts, and fresh basil.

Dig in!

Ok, DANGGGGG! I cannot say enough good things about this dish! Seriously, I was in culinary heaven!

The combination of the slightly sweet flesh of the acorn squash, combined with the fresh and bright pesto, and the pop of salty richness from the olives, and a little crunch from the pepita. It was so satisfying.

But the fried cauliflower rice was what really stole the show.

I’m serious, I could eat that all by itself. AND I DID! It hit just that right “carby” spot. Cauliflower, when roasted in the oven or on the stove, — unlike steaming it — creates this absolutely phenomenal nutty flavor. I’m serious, it’s magic. It become golden brown, and simply magnificent.

That, paired with the glorious flavors of pesto — and the savory hint from the egg — it was out of this world.

And not to mention healthy!

I am seriously going to make this again. And I’m in luck because I’ve got seven more acorn squash staring me in the face!

So my next question is, who’s coming over for dinner!!!

Alright, until next time!

Happy cooking!

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58 responses to “Pesto Fried Rice!”

  2. It is so beautiful, with rich colors. I don’t cook, but this one I might try, as I have to start eating more fiber because I had colon cancer. Do you make the cauliflower rice from caulifower or buy it?

    Reply

    • Aw thank you so much!! And oh my gosh, I’m so sorry to hear that. Yes – this is definitely rich in fiber! I make mine but you can also buy it! Very convenient!

      Reply

  3. I’m coming. Lol it sounds real good Caralyn. I’ve made fried rice before, but not that way. Gotta include that scrambled egg. You are very creative and describe your recipes well.

    Reply

    • Thanks so much John! It was a winner for sure! 🙂 and gosh, what a kind thing to say! Hugs and love xox

      Reply

    • You recipes look mighty good 😍😍 !! I really love how fresh and colorful they look. Cooking is clearing your jam haha. I try to cook healthy and diverse meals, but Lately I have been struggling with my eating habits. As I am going thru family turmoil right now 😔. luckily I came across an awesome guide on how to overcome emotional eating. Believe me it is life changing !! I am getting sooo much confident and calm around food now.I want to share it with the world especially girls like me struggling with maintaining a healthy realationship with food. I highly recomend it Here is the link :
      https://jvz8.com/c/1653331/353411

      Reply

      • Thank you so much! i appreciate you passing along that link – I’ll for sure check it out! Hugs and love xox

  6. As a southern Italian gal, pesto is my jam!! I absolutely adore it and making my own from scratch with extra garlic😉 I will have to try this recipe, YUM😍

    Reply

    • Isn’t it so yummy!? I love how fresh and bright the flavor is!! Oh my gosh yummmmm! Thanks for stopping by!! Hugs and love xox

      Reply

    • thank you so much Ab! oh my gosh it was such a treat! have an awesome night! Hugs and love xox

      Reply

  10. Looks great. I had baked butternut squash this evening and also enjoy a stuffed spaghetti squash that I make; therefore, this will on my list to try. Thanks.

    Reply

    • Thanks so much Hugh! Oh yum! I love all squash varieties, truly! Hugs and love xox

      Reply

  14. If no one ante’s up for your acorn squash, try some online recipes for acorn squash sweet bread. It’ll keep in the freezer nicely for all summer long. 🙂

    Reply

    • hahah you’re too funny! Yes! send me your po box 😉 haha thanks for stoppin gby! Hugs and love xox

      Reply

    • aw thank you so much Nicholas, that really means a lot! i hope you do! it was super super delicious! Hugs and love xox

      Reply

      • oh that’s awesome! i’ve found such a wonderful difference since becoming plant based! so much energy! clear skin! the list goes on and on! Hugs and love xox

      • Same! We have also noticed our taste buds have become a lot more open to new things. It’s nice to feel excited about mixing unique flavors and creating something delicious.

        It’s been fun exposing our friends and family to it when they come over for dinner, so this will definitely be a good one to throw in the mix!

      • that’s so true! my taste buds completely changed! when i cut out sugar too, my taste buds did a complete 180! even CARROTS taste sweet to me! that’s so wonderful! and it’s really fun to get creative in the kitchen too! spices and herbs are my best friends! big hugs to you xox

  18. I thought I was the only one that loved how sweet carrots were! It’s weird how being “plant based” gets a bad rep of being “boring” but yet there are endless combinations that are PACKED with goodness

    Reply

    • I eat a bag of baby carrots a day!! my skin is permanently orange becuase of it!! hahahah i feel you Nicholas!! not boring at all! Hugs and love xox

      Reply

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