{Paleo} Creamy Avocado and Spinach Pesto Pasta + My Paleo Page

Good morning, good morning! 
The thing I most frequently get emails/questions about about is the Paleo diet. Cam and I started eating Paleo in February of this year, and while we do not follow it 100% (which is blatantly evident if you follow me on Instagram!) we have used it’s principles to drastically restructure our eating habits at home. It’s had an extremely positive impact on our lives, and so I wanted to create a place on this blog to serve as a resource for others who might be interested in going Paleo as well as answer questions about our personal experience. I finished the page last night, and it’s chock full of information (and it also took me a longgggg time to put together) so be sure to take a look! I’ll probably be adding more information in the future, but for now it’s a good starting point that explains what Paleo is, my personal views on it, our day to day diet, and more. (And if you have additional questions beyond what’s on the page, please feel free to email me!)
So go check it out now 🙂
Now that the Paleo page is finished, I thought today would be the perfect time to post an awesome Paleo recipe! I actually tried out this Creamy Avocado and Spinach “Pasta” Recipe awhile ago and was really impressed with how it came out. It includes 3 of my favorite ingredients–basil, spinach, and avocado and although you are using spaghetti squash instead of actual pasta noodles, it tastes surprisingly delicious. The avocado makes the pesto really creamy and it’s a great way to get a ton of veggies in one meal!

Creamy Avocado and Spinach Pesto Pasta
Recipe Source: PaleOMG
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: 4


  • 1 spaghetti squash, halved lengthwise, seeds
  • 2 avocados, pits removed
  • 6 cups of fresh spinach (or more, if you’d like)
  • 1lb chicken, diced
  • 1/2 yellow onion, diced
  • 1/2 cup fresh basil, stems removed
  • 3 garlic cloves, minced
  • juice of 1 lemon
  • 3 tablespoons olive oil
  • 1 tablespoon parsley
  • 1 tablespoon thyme
  • 1 tablespoon garlic powder
  • salt and pepper, to taste
Preheat oven to 400 degrees. 
Cut spaghetti squash in half, lengthwise, and
remove the excess seeds and strings. 
 Place open side down on a baking sheet and cook
for 20-25 minutes or until spaghetti squash is soft when you push the
skin or the threads easily come out when you take a fork to it. 
While your spaghetti squash cooks, place a
tablespoon of olive oil in a medium saucepan over medium heat. 
 Add two minced garlic cloves to your hot pan and
then toss in your spinach. Let your spinach wilt down, then add it to
your food processor. 
In the same pan, add your diced chicken and
onion to cook down. 
 Then add 1/2 tablespoon of parsley, thyme,
garlic powder, and a bit of salt and pepper to the pan and mix well. 
 While your chicken cooks down, add 2 avocados to
your food processor along with your lemon, fresh basil, 1/2 tablespoon
of parsley, thyme, and garlic powder and a bit of salt and pepper, to
taste. Puree until smooth, then add your 2 tablespoons of your leftover
olive oil. 
Once your spaghetti squash is done cooking and
cooled, dethread your spaghetti squash and place threads in a large
Then add your chicken that has cooked completely
through and top off with your spinach and avocado sauce. 
 Mix thoroughly and top with a bit of basil. 
Eat it like you mean it!

This recipe tasted great the day I made it, but it was also perfect of leftovers as well. It’s very comforting, but still light so it would be a perfect September dinner. Enjoy and go Paleo! Xoxo