Mysty Pfeffer“….so as to walk in a manner worthy of the Lord, fully pleasing to Him: bearing fruit in every good work and increasing in the knowledge of God; being strengthened with all power, according to His glorious might, for all endurance and patience with joy;
Colossians 1:10-11
Paul and his run on sentences! Breaking it down for me today for a short devotion….bearing fruit, increasing in knowledge of God; being strengthened with all power….(NOT according to my might but HIS might) and not just His might but His glorious might.
Now that is a promise worth holding onto for the rest of my days!
I have no strength apart from Jesus and I have no knowledge without the Word of truth shared in the bible. May the hope of these verses lift your spirit to a new level today just as a hearty meal from the garden will lift your stamina.
This sounds complicated because of three step process, but I assure you….it is easy. I chose to use Kale in this pesto only because I did not have basil on hand, and there is a LOT of it in the garden.
I’ve also used spinach in the past (LOVE THAT) it’s a little sweeter, but I like to keep things versatile so you can substitute and use what works for you. This is also one of those really good preparation day meals to cook ahead and eat later in the week.
There are so many benefits of kale with good amount of protein, rich in vitamins A, C, & K see this Healthline article for all the benefits!
Kale Pesto & Spaghetti Squash
Pesto
- 1 Cup Fresh Kale (Spinach or Basil)
- 1 Roasted clove of garlic (this gives a milder garlic flavor you can use fresh, but it will be strong!)
- 2 Tablespoons of Romano Cheese
- 1 Tablespoon of Sliced Almonds
- 1/3 Cup Organic Extra Virgin Olive Oil
- 1 Tablespoon of lemon juice
- 1/4 Tsp Salt
- 1 Dash of Pepper
Puree in a food processor until smooth.
Preheat oven to 350 degrees
Prepare Spaghetti Squash by washing well, cutting in half, scoop out seeds, sprinkle with salt, pepper, garlic powder and onion powder, Bake one hour until tender. Meanwhile, prepare meatballs.
Meatballs
- 1 Pound of lean ground beef (Turkey or Chicken)
- 1/4 Cup finely chopped onions
- 2 Tablespoons of Fresh Parsley
- 1 Tablespoon Grated Romano Cheese
- Sprinkle with garlic powder, salt and pepper ( I don’t measure this, it is to your own taste)
Roll into 1 inch balls and bake alongside squash for about 35-40 minutes.
When the squash is done, remove from oven and let cool until it can be safely handled. Carefully fluff with a fork to remove the flesh of the squash, add a little salt, pepper, and garlic powder as needed for flavor. Place in a container and add one tablespoon of the pesto. Mix well and top with meatballs. I added roasted asparagus. Delicious!
You’ll be more than ready to bear fruit in all your good work!
