You guys, if I’m being honest with y’all, I have no idea where I am coming up with these recipes.
The Holy Spirit must be directing my taste buds and recipe creation.
The other day, I was CRAVING pesto.
Like, so badly.
I decided to make spaghetti squash with the pesto to add some healthy veggies and debated what else I should put in there.
Grape tomatoes and spinach are always delicious, so I decided to add those, but felt like it still needed something else.
BAM! It hit me.
What this dish needed was prosciutto.
Where did this idea come from?
I have no idea. I have only had prosciutto one in my life and it was years ago.
I don’t know why I thought of it (I think it was the Holy Spirit), but I am sure glad I did!
It added so much flavor and really brought the dish up to the next level!
I love this dish and I hope y’all enjoy it too!
Want awesome recipes and faith posts! I recommend the spaghetti squash with pesto and prosciutto, the best chia seed pudding, sweet potato pasta with a garlic cream sauce, the one question I always ask myself before I eat, 3 things food reminds me of every day, 3 reasons why I fasted yesterday and why you should too!
Want to connect food and faith in 3 ways TODAY? Want to stay in the know about how you can connect food and faith more and more every day? Sign up for my email list and receive my freebie, 3 ways to connect food and faith today, and stay up-to-date on the connection between food and faith!
Questions, comments, concerns? Don’t hesitate to contact me! I want this site to empower and inspire YOU.
My goal is to serve you in the best way I can.
Want to stay more connected? Find me on Instagram by clicking here or searching @lilliandorablog! I can’t wait for us to connect! 🙂
This recipe is oh so flavorful and filling! Perfect for a healthy date night or dinner with your gal pals!
- 1 spaghetti squash
- 1 lbs. prosciutto
- 1 cup fresh spinach
- 1/2 cup cherry tomatoes, sliced
- 1/4 cup olive oil
- 1 bunch basil
- 1/2 cup olive oil
- 1/4 cup pine nuts
- 1/2 tsp. salt
- Pepper, to taste
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with aluminum foil. Cut the ends off of the spaghetti squash and then cut it down the middle. Scoop out the seeds by using a knife to cut around the edges and a spoon to scoop them out. Pour olive oil, salt, and pepper on the squash and then flip the sides over so that they are face down on the sheet.
- Bake for 30-35 minutes. When it is finished cooking, take the squash out of the oven and set aside to cool. Set the oven to 350 degrees and wait for it to cool to this temperature to cook the prosciutto.
- Let the oven cool to 350 degrees and line a baking sheet with parchment paper. Place the prosciutto flat on the baking sheet and cook for 13-17 minutes. Once fully cooked, take out and set aside to cool while you prepare the pesto. Leave the oven on, you will place all of the food back in there to cook for a little longer at the end.
- Combine basil, olive oil, pine nuts, salt, and pepper in a small food processor. Pulse 4-5 times for 2-3 seconds at a time.
- When the squash is cool enough, use a fork to empty the halves into a large casserole dish. Add the spinach, cherry tomatoes, prosciutto, and pesto. Place back into the oven (at 350 degrees Fahrenheit) and cook for 15 more minutes. Voila!
Quick Tip: Add some parmesan on top before you place it back into the oven for some cheesy flavorful! Warning, this will make it not Whole30 compliant!
Keywords: spaghetti squash, healthy, whole30, pcos, dinner, prosciutto, dinner, healthy dinner, healthy food