When I first made spaghetti squash, I couldn't believe my eyes: As if by magic, once the squash is baked, the flesh pretty much transforms into spaguetti with the help of a fork. The yarns have a crispy consistency and a nutty flavor I love. The best thing is that you can serve it with any kind of sauces, like any other pasta dish, without the guilt or the calories.
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Spaghetti squash is a pretty healthy substitute for pasta that I'm sure it will become a staple in your kitchen as it is in mine.
Spaghetti squash with basil pesto
Makes 4 servings
Ingredients:
2 spaghetti squash
4 cups fresh basil leaves
3 cloves garlic, minced
1/2 cup walnuts
1/2 cup olive oil
1/2 cup Parmesan cheese
Preparation:
Preheat oven to 350˚F.
Cut the squash in half lengthwise. With the help of a spoon, remove and discard the seeds.
Put the squash in a baking sheet and bake for 45 minutes, or until the squash is tender.
Remove from oven and let cool.
With the help of a fork, scrape the squash pulp until you can remove it all. Discard the squash skin.
While the squash is baking, make the pesto processing the basil, garlic, nuts and olive oil in food processor (better if you do it by pulsing several times). Add the Parmesan cheese and pulse.
Serve the squash as if it were spaghetti with pesto sauce. Top with Parmesan cheese.
Image via Enriqueta Lemoine
