Saturday, September 7, 2013

Recipe- Pesto Spaghetti Squash

If you haven't tried spaghetti squash yet, you should.  It's delicious, healthy and so versatile.

Pre-heat oven to 400 degrees.  Stab the squash a few times with a knife to create holes for steam to escape.  
Cook in oven for one hour.  Pull it out with two pot holders and slice in half.  Scoop out the seeds and discard (or save to toast!).  

Then scrape out the "meat" of the squash with a fork.  It will come out stringy like spaghetti.
 You can then mix in some fresh pesto.  I like to make my own, or the next best is the fresh stuff in the cold case at your grocery store :-)

I then also like to top with a protein.  I will sauté up some tofu/tempeh/baby shrimp in olive oil with some garlic and put on top.  

Sprinkle Parmesan on top, serve with a side of greens and dinner is served!  


  1. Thanks for posting! I grew too much spaghetti squash and need tons of ideas on how to use!

  2. for we vegans, I recommend nutritional yeast in place of the parmesan, otherwise, looks YUMMY!!