Roasted Spaghetti Squash and Arugula Pesto, Me Oh My

Cam here!
It's hard to believe it's been a whole week since we posted. Sometimes life just seems to rush by. It was a sad week in our community. Our hearts go out to the navy families who lost loved ones early last week. It seems that everywhere we turn these days, we hear of people who are hurting. In the last seven days, I have heard of at least 3 people who have been diagnosed with late stage cancer. My husband and I were talking last night about a friend who is traveling to be with her niece, who is about to give birth to a baby with Anencephaly (he will be born without the majority of his brain). It is crushing. It is so hard to hear these stories, to grasp the depth of the pain these families are dealing with. We are sending our prayers.

It seems like the world is getting sicker. A report from scienceblogs.com provided these statistics:

• The U.S. is home to the highest infant mortality rate among high-income countries, and American children are less likely to live to age 5 than children in comparable nations.
• The U.S. has the highest obesity rate among high-income countries. Also, beginning at age 20, American adults have the highest prevalence rate of diabetes. 
• The U.S. is home to the second-highest death rate from ischemic heart disease after Finland among the nations studied. 

It is evident in the world. It is evident in the U.S. And it is evident here in Anacortes. And that's why we are so passionate about a hands-on approach to personal health. We know that we will not live forever, but we want to fuel our bodies, to provide them with the best tools to promote health and wellness, and to even heal what has been damaged. Patty will be posting later this week with more info on using food as medicine and a tool for healing.

For now, here is another recipe for you! It is gluten, casein, and dairy free, but sure to satisfy. This is one of our household favorites and an easy way to get dinner on the table!

Roasted Spaghetti Squash with Arugula Pesto

Roasted Spaghetti Squash

Ingredients: Large Spaghetti Squash

Directions: 

1. Preheat oven to 375. 
2. Using a sharp knife, cut spaghetti squash in half. Scrape out seeds and pulp. Place cut halves cut side down in a baking dish. Bake for 30-40 minutes or until flesh is tender. 
3. Let cool for 10 minutes. Using a fork, separate flesh from the rind.

Arugula Pesto

Ingredients. 

2 cups Arugula Leaves

1 cup Basil Leaves (You can substitute Parsley if you prefer)

3 or 4 Garlic Cloves (Depending on your appreciation for garlic)

1/4 cup soaked, toasted walnuts, chopped

1/4 cup olive oil

A couple of dashes of Tobasco

1/2 TBS Hot Mustard

Directions:

1. Rinse Arugula and Basil leaves and pat dry.
2. Place all ingredients in food processor. Blend until desired texture is reached. Open the lid once or twice and scrape down the sides, making sure all ingredients are incorporated.
3. Toss spaghetti squash with pesto and serve piping hot!

My husband likes to enjoy protein with each meal, so we have discovered some yummy all natural chicken sausages that we like to brown and toss into our "pasta." We also enjoy roasting and adding whatever veggies we have on hand. The result is a yummy smorgasbord full of body fuel!