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.