Last night for dinner, I made a spaghetti squash pesto "pasta" dish. Recently, I've fallen in love with spaghetti squash because it's similar to pasta, but you can eat so much more of it without feeling guilty. I was in a hurry because I was starving, so I microwaved the spaghetti squash.You can add any type of sauce or seasonings to it and it's delicious. Here's my recipe!
1 spaghetti squash
4 tbsp pesto
2 cups of roasted vegetables
1 Laughing Cow Sun-dried Tomato and Basil wedge
Salt and pepper, to taste
Microwave the squash for 5 minutes to soften the skin; when skin is soft, cut the squash and scrape out the guts and seeds (just like a pumpkin). Then microwave the two halves for 6-8 more minutes. Let stand about 5-10 minutes before you try and touch them. If you want to bake the squash, there are directions on the sticker for this. Take a fork and scrape out the insides of the squash into a bowl; they should look like little noodles. Depending on the size of the squash, you should get 4-6 cups of "pasta" from this. To roast the vegetables, I heated my oven to 350 degrees. I tossed chopped broccoli, mushroom, and green pepper (you could do any vegetables, this is just what I had) in olive oil, salt, and pepper and baked for 20 minutes. After the vegetables were finished, I added them to the bowl of squash. I then added some more salt and pepper, the Laughing Cow wedge, and the pesto. Mix everything together and enjoy!
Tonight I'm making a mushroom and broccoli stir fry with brown rice, low sodium soy sauce, and honey. YUM!