“Spaghetti” with Pesto and Sundried Tomatoes



You may be wondering why spaghetti is in quotes.

Well, it might have something to do with the fact that this recipe does not, in fact, utilize any spaghetti.  (Sorry if this disappoints anyone!)

But, it does use spaghetti SQUASH! This is a perfect fall dish with all the comfort of a nice, warm, filling meal without all the carbs/calories you get with a hearty pasta dish (though there is certainly nothing wrong with yummy, real pasta in moderation).

This is also a ridiculously easy recipe that you can have on the table in roughly 10 minutes.







Ingredients (serves 2):

  • 1 spaghetti squash
  • pesto
  • sundried tomatoes, chopped
  • 1 clove garlic, chopped
  • parmesan cheese

Cut your spaghetti squash in half (half the squash is enough for a pretty hefty serving for one person- just refrigerate the other half if you’re only cooking for one). Place the squash in a microwave-safe bowl with about 1/4 cup water. Microwave on high in 4 minute increments for approximately 10-12 minutes, checking the squash with a fork intermittently. When the squash feels soft and begins to flake easily with the fork, it’s done! Now scrape out all the yummy “spaghetti” filling into a serving bowl. Top with pesto, the sundried tomatoes, garlic, and parmesan to suit your tastes. Enjoy the heck out of your meal without all the carbo-fueled guilt you might experience with a large bowl of pasta! 



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