Pesto Spaghetti Squash

Let’s face it, bigger veggies [ think eggplant, squash, radishes, etc. ] can be rather intimidating, especially to cook with. My girlfriend, Casey, requested that I post an easy recipe with a large, discouraging vegetable. Thanks to my step-mom I absolutely adore spaghetti squash.

Entirely nervous to undergo this recipe on my own, would be an understatement. Useful discovery? It was ridiculously easy. I promise you’ll be surprised how effortlessly the squash falls out, forming itself in to perfect shape of “spaghetti.” Best part: 12 carbs & 5 grams of protein per serving. Honestly, I could eat this every night.

Pesto Spaghetti Squash

[ Recipe adapted from Bethenny Frankel ]

* Serve two or three

1 medium to large spaghetti squash

4 tablespoons store bought, all-natural pesto

2 tablespoons toasted pine nuts [ warm in a pan until golden ]

3 tablespoons Italian parmesan cheese

1 tablespoon shredded fresh basil

1/2 Meyer lemon

Sea salt and pepper to taste

Fill a large pot with water. Add a dash of salt to water. Cut squash in half with a serrated knife and remove seed portion. Add to water. Boil and cook until fork tender [ it took me an hour on low to medium heat ]. Some stoves will cook it quicker. Check the squash frequently. Allow to cool enough to handle. Use a fork going to lengthwise, scrape entire squash until you’re left with just the skin. Discard skin. While still warm, add pesto, cheese and salt/pepper and toss. Warm in a sauté pan in the microwave. Cook pine nuts stove top on low heat for seven minutes. Add nuts, a dash more cheese & fresh basil on top of spaghetti squash. Squeeze lemon.

+ This can be made ahead of time and then be heated up later to serve.