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:

  1. Put the squash in the oven and whirl up the topping;
  2. 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;
  3. 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)

 from Biohack U 
  • 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.

BE proactive

Get new posts by subscribing to our newsletter

Thank you! You're on your way to a better life

Please check your inbox for an email from us. Don't forget to click yes to confirm your subscription.

Take the Assessment

Featured Resource

AIP Batch Cook

The secret to living and eating well lies in preparation.  AIP Batch Cook shows you exactly how to prep and cook an entire week’s worth of delicious health-promoting food in two 2-hour sessions. It includes step-by-step video tutorials and everything else you need to become a healing protocol ninja in the kitchen.


Mickey Trescott's AIP Batch Cook gets you out of the kitchen and into your new improved life.

You May Also Like

Crustless Butternut Pie

After almost 2½ years on the Autoimmune Protocol, we’re finally in reintroduction territory! This recipe is our new favorite...
Read More
24 Apr 0 comments

Pacific Salmon Grilled Panini (AIP & WahlsPaleo+)

Like something handcrafted in an idyllic french village where they don't yet have wifi and nobody minds. And everyone lives to be 102 and eats big family dinners all afternoon. Outside under the apple trees...
Read More
15 Jul 0 comments

Toasted Balsamic Pomelo (AIP & low-FODMAP)

One of the three original citrus species, along with citron (which is fairly inedible) and mandarin, there's no doubt pomelos were an ancestral food source for people in South East Asia...
Read More
20 Dec 0 comments

Oxalate: root cause?

Over time, we can end up with mineral deficiencies and oxalate deposits in multiple locations, resulting in an array of seemingly-unrelated symptoms that actually share one root cause...
Read More
14 Oct 0 comments

Click to close

Subscribe to our mailing list