I’ve really learned a lot about my tastes in the last few years as I’ve learned how to cook. If someone would have asked me what a spaghetti squash was a couple of years ago, I would have looked at them blankly and said something along the lines of *I don’t know…gross*
But now? I love me some spaghetti squash. It’s got the richness and flavor of squash with the texture and ability to fill your tummy of a good ol’ bowl of pasta. And Hubby loves pasta. So as I try to figure out some good meals that will please both of us and keep us from having to hide that extra roll under our winter sweaters, I thought that I would fix some spaghetti squash, pasta style.
And the result was pure deliciousness, that was just as filling as a big bowl of spaghetti.
- 1 spaghetti squash, halved lengthwise, de-seeded
- 1 t garlic powder
- ½ t salt
- ½ t pepper
- 2 T pre-made pesto
- ½ cup grated Parmesan, plus some to top
- 2 T fresh basil, chopped finely, plus some to top
- 3 T pine nuts, plus some to top
- Preheat oven to 400 degrees.
- Place the cut, de-seeded squash face down in a pyrex with just enough water to cover the bottom of the pyrex and bake for about 40 minutes.
- Remove from the oven and let cool for 10 minutes so you don’t burn yourself.
- Turn squash face up and scrape them with a fork to remove the spaghetti like flesh.
- Combine in a bowl with salt, pepper, garlic powder, pesto, Parmesan, basil, and pine nuts.
- Garnish with basil, Parm, and pine nuts and serve immediately.