Spaghetti Squash Pesto

Another day, another squash.  Pesto is generally served with pasta, but swapping the pasta for filling spaghetti sqaush not only makes it a little more healthy, but becomes a gluten-free option.  Add chicken or shrimp and this becomes a one dish meal.

Spaghetti Squash Pesto

Ingredients:

1 large spaghetti squash, roasted

Directions:

Preheat oven to 350 degrees.  Cut squash in half lengthwise and scoop out seeds.  Place cut side down in a shallow baking dish.  Bake 30 to 40 minutes.

Use a fork to scrape out spaghetti-like strand.  Pour warm pesto over strands and toss to coat.  Top with cheese and serve.

Serves approximately 4.

 

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Comments

  1. Made this tonight with chicken breast with rosemary and sea salt. It was delish!

    • That sounds delish, Meredith!!! I love me some rosemary!

      • I plan my menu’s one month at a time. It really saves me time bsecuae I only have to sift through my cookbooks and recipe sites every 4 weeks or so. And my formula for meal planning goes like this:Sunday Pasta & SauceMonday Meatless MondayTuesday Slow Cooker MealWednesday Church SupperThursday BrinnerFriday Man FoodSaturday New recipeBy using this formula, I know how to focus my grocery shopping list. I try to buy all of my non-perishables in a single trip. That means I’m just buying produce & milk each week (plus whatever the really good deals are).

  2. What a terrific idea. I just love every week. True proof of how cetraive you are. Thank you so much for sharing the things you have with me. I’m so happy for you. You’re going to be a terrific mommy. Alana is a lucky girl to have such special parents.Hugs, Connie

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