After reading this recipe it just occurred to met I have a spaghetti squash in my pantry waiting, more like begging at this point, to be cooked.
Here I’ve been eating arugula and boring broccoli for days straight!
This recipe from the Daily Dubie (blog of my high school friend’s fiance) sounds like just the bit of motivation I need to crack that puppy open.
1 Medium to Large Spaghetti Squash
3 Tablespoons Store-bought PESTO (or homemade if you have time!)
1 Tablespoon of Toasted Pinenuts (warm in frying pan until golden)
3 Tablespoons of Parmesan or Asiago Cheese
Salt & Pepper to Taste
1 Tablespoon of Chopped Basil
1). Cut Squash in half, and remove seed portion. In a large pot, bring salted water to a boil, then place squash in water. Cook until fork tender. Remove squash, and let cool for a few minutes (enough to handle).
2). Using a fork, scrape the squash lengthwise until all that’s left is the skin. Discard the skin. While still warm, add the pesto, 2 of the 3 tablespoons of cheese, and salt and pepper — toss together. Warm mixture in a saute pan, then sprinkle in nuts, the last 1 tablespoon of cheese, and basil. Voila!
It’s healthy, simple, and soft—perfectly appropriate for my current state! I just hope it tastes as good as it sounds (fingers are crossed).
To view more Bethenny recipes, visit:http://www.bethenny.com/food/recipes
(via DailyDubie, a wedding planner, if you’re interested!)