fitdudefood
Spaghetti squash. It’s the one you always heard about and wondered why it was called that. Growing up, I didn’t like any squashes. My mom overcooked them, they were slimy and gross. Years later when I did the Ultimate Reset, I learned the art of appreciating the greatness of vegetables as they are, and cooking them simply and delicately to retain their natural textures and flavors.
When a friend introduced me to this spaghetti squash recipe, I kicked myself for never trying it before, since spaghetti is my absolute favorite meal. Plus, I had never really tried pesto, so that was a welcome addition as well. I hope you enjoy this recipe as much as I do, and share it with your friends who love pasta.
Spaghetti Squash
Author: John Hays
Prep time:
Cook time:
Total time:
Serves: 2-3
Healthy tasty alternative to pasta!
Ingredients
- spaghetti squash
- olive oil
- Himalayan seasalt
- cilantro bunch
- lime juice
- garlic clove
- jalapeno pepper
- avocado
- pine nuts
- mozzarella cheese
Instructions
- Cut spaghetti squash in half
- Place both halves on a cooking tray
- Cover each lightly with olive oil and Himalayan sea salt
- Cook at 350 degrees for 45 minutes, or until squash is easily scraped with fork
- Use food processor to process avocado, jalapeno, garlic, lime juice, cilantro and sea salt and handful of pine nuts into pesto.
- Scrape spaghetti squash out of skins with fork
- Place spaghetti squash and pesto in saucepan and saute until warm
- Serve with more pine nuts on top and sprinkling of fresh grated mozzarella cheese
- Other veggies can be added to saute pan such as mushrooms, bell peppers, onions, etc...
