One of the beautiful things about living a long way from the equator is the long sunny summer evenings, when there’s still hours of day after suppertime.
We’re in that season now in the Northern hemisphere, and it’s a bright and beautiful thing.
Brilliant summer evenings call for light, fun and festive food. Easy to prepare and easy to share.
That’s exactly what this Parsley & Blood Orange Pasta is. And ~bonus~ it’s anti-inflammatory and nutrient-dense, to give you the energy to keep up with all the long hours of sunlight!
You can make everything in advance, so there’s no need to turn on the stove in the heat of the day. Like this:
- Put the squash in the oven and whirl up the topping;
- Squeeze a lemon over a few halibut fillets, sprinkle them with pink Himalayan salt, and put them in the oven with the squash for the last 15 minutes;
- Refrigerate everything in separate containers until suppertime. Reheat the squash if you wish (I don’t!)
Double the recipe to reduce your time in the kitchen even further.
Summertime Parsley & Blood Orange Pasta (AIP)
- 1 medium-sized Spaghetti Squash
- 1 organic Blood Orange
- 1 bunch Italian Parsley
- 1/4 cup green pitted Olives
- 1/4 cup Olive Oil
- 1 teaspoon Himalayan Salt (or similar)
- 1 heaping teaspoon Dried Oregano
- 1 clove Garlic (optional)
Preheat oven to 350.
Cut the Squash in half lengthwise and scoop out the seeds with a spoon.
Place the squash cut-side down in a baking dish and bake for 40 minutes until soft but still a little al dente.
Cut the Orange into small pieces to remove the seeds. Leave the peel on.
Whirl the Orange (including the peel) in a food processor with the remaining ingredients until everything is chunky and combined.
To Serve
Place each piece of baked Squash cut-side up on a plate.
Mound half of the Parsley-Orange mixture in the cavity of each squash.
Serve with hot or cold baked Halibut or Chicken.
