To cook the spaghetti squash:
Preheat oven to 350°F.
Cut squash in half lengthwise.
Scoop out & discard seeds.
Put tin foil in a 9 by 13 in. oven proof dish.
I usually put cut sides up, so I can double check to see if it is tender before I take it out of the oven.
Cook as is or spray with a little EVOO (if you don't have a MISTO you need to get one!).
Cook for approximately 45 minutes depending on the size of your spaghetti squash.
Let it cool for a few minutes & then take a fork and scrape the insides out and eat!
To top your spaghetti squash:
Spinach Pesto (great way to use up leftover spinach!, adapted from Giada De Laurentiis)
2 cups spinach leaves
1/4 cup toasted pine nuts
3 cloves of garlic
2 tablespoons fresh lemon juice
1/3 cup EVOO
1/3 cup freshly grated Parmesan
salt and freshly ground pepper to taste
Pulse all ingredients together in food processor adding in oil slowly.
You can also cut this recipe in half or Giada recommends putting this in ice cube trays & freezing for later use.
You can top spaghetti squash with anything you would top pasta with! I also like it with canned diced tomatoes & sauteed veggies. Toss with a little EVOO & Italian seasoning or fresh basil if you have it on hand.
For protein I add meatless meatballs (try Trader Joe's!), chicken or lean ground turkey.
You store the remaining spaghetti squash in the fridge and heat up the leftovers for lunch or dinner.
Cut squash in half lengthwise.
Scoop out & discard seeds.
Put tin foil in a 9 by 13 in. oven proof dish.
I usually put cut sides up, so I can double check to see if it is tender before I take it out of the oven.
Cook as is or spray with a little EVOO (if you don't have a MISTO you need to get one!).
Cook for approximately 45 minutes depending on the size of your spaghetti squash.
Let it cool for a few minutes & then take a fork and scrape the insides out and eat!
To top your spaghetti squash:
Spinach Pesto (great way to use up leftover spinach!, adapted from Giada De Laurentiis)
2 cups spinach leaves
1/4 cup toasted pine nuts
3 cloves of garlic
2 tablespoons fresh lemon juice
1/3 cup EVOO
1/3 cup freshly grated Parmesan
salt and freshly ground pepper to taste
Pulse all ingredients together in food processor adding in oil slowly.
You can also cut this recipe in half or Giada recommends putting this in ice cube trays & freezing for later use.
You can top spaghetti squash with anything you would top pasta with! I also like it with canned diced tomatoes & sauteed veggies. Toss with a little EVOO & Italian seasoning or fresh basil if you have it on hand.
For protein I add meatless meatballs (try Trader Joe's!), chicken or lean ground turkey.
You store the remaining spaghetti squash in the fridge and heat up the leftovers for lunch or dinner.
