If you haven’t hopped on the spaghetti squash bandwagon you are totally missing out!
Every time I cook one I wonder why I’m not eating more of it. It’s such a fun squash and so versatile — click here to see all the ways I’ve used it.
Today, inspired by a bunch of fresh parsley, I Googled and found this. Then I went on a pantry hunt.
I, of course didn’t follow the recipe. I just needed the idea. Off I went.
Honestly, the result was AMAZING! So flavorful and just a great way to spice up a bowl of spaghetti squash. I ate it at room temperature and I swear it got better with each bite. The Husband thought I was nuts when I blurted out, “MAN, this is GOOD!”
He’ll never understand.
Anyway, here’s what I did…
- 3 gloves of garlic (may want to reduce if you are sensitive)
- 20g of fresh parsley
- 1 tsp sesame oil
- 2 tsp olive oil
- 1 tbsp lemon juice
- 1 tbsp soy sauce
- 2 tablespoons (15g) pine nuts
- About 400g of cooked spaghetti squash
Put the garlic, parsley, oils, lemon juice, and soy sauce in a small food processor.
Heat a non-stick skillet over medium heat and toast the pine nuts.
They only take a few moments before they start to brown.
Add the toasted pine nuts to the processor.
Pulse until everything is well combined.
Note: I used my smoothie cup on the Ninja.
It may not look that impressive but boy did it smell good!
That’s the entire batch of pesto and it’s good for two servings of spaghetti squash. I split it in half (just about 50g) and added it to 200g of squash.
Mix together and eat with chopsticks if you have them.
I put the other half of the pesto in the fridge for tomorrow. I’m totally eating this again!
|Servings||Amt per Serving|
|2||50g of Pesto over 200g of Squash|
|185||11g||4g||old: 4||new: 5|