Recipes, Squash

Spaghetti Squash with Pesto

It’s early February and midway through winter but not too late to enjoy spaghetti squash. I love to fix this squash because it seems just about everything goes with it. You can cook it ahead of time and then throw a meal together in no time!

Last week I experienced this at the fullest when I put these few ingredients together and was in heaven. Unfortunately, if you grow basil in your garden you likely won’t have any available to make a homemade pesto sauce but who cares! That is part of the charm with this quick meal.

The three main ingredients are shown above: spaghetti squash, spinach, and pesto. I also sprinkled some sunflower seeds on top as well. Depending if you cooked your squash ahead of time, you may want to place it in a skillet and heat it up with your spinach. You can also leave everything cold and enjoy it as a fun variation of a pasta salad.

If you want to stay away from dairy, keep an eye out for a pesto that does not have any cheese in it. I think this works lovely as a main or side dish and definitely as a packed lunch for the next day. Enjoy and have fun with it!

Side note: In the first photo you see the squash served with some triangle type bread. That is what I am calling a Chickpea Cake. I will be working on the recipe soon so please keep an eye out. Great gluten free, dairy free snack or side.

Spaghetti Squash with Pesto

Category: Recipes, Squash, Uncategorized

Servings: 2-4

Spaghetti Squash with Pesto

Ingredients

  • 1 spaghetti squash
  • 1 jar/container of pesto
  • 2-4 cups of raw or frozen spinach (or more!)

Instructions

  • There are several ways you can cook spaghetti squash. I keep mine simple. Preheat oven at 400 degrees F. Slice squash in half lengthwise and scoop out seeds. I like to line my baking sheet with aluminum, add about 1/4-1/2 cup water onto sheet, and place squash facing down, flat. Cover squash with additional aluminum foil. The small amount of water will help steam the squash. Cook for about 40 min or until soft. Allow to cool completely or until you can comfortable touch the squash.
  • Scrap inside of squash with fork and place in bowl. It will come out in strings. The hardest part is done! Add desired pesto and spinach. If you'd like, you can lightly steam or sauté the spinach before adding to squash. Add additional trimmings such as sunflower seeds, pine nuts, cheese, fresh or sun-dried tomatoes.
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