Roasted Spaghetti Squash with Pesto

As I mentioned in our introduction post, I LOVE pasta. I'm fairly certain if love languages came in food categories, mine would be pasta. It's just so cozy and satisfying ❤️... However, it can also be dangerous! When that's the only thing you want to eat, it can become detrimental. Enter... SPAGHETTI SQUASH! While the squash doesn't taste identical to pasta, it makes a great substitute. We enjoy eating this veggie with some pesto sauce and serving it up with a nice plate of roasted vegetables or marinated chicken (recipes for each will be coming to a blog post soon!). This has also helped us increase the veggie intake for our 2-year-old, and I'll take any "dinner win" I can get with her!


I hope you enjoy this! Comment below with how yours turns out!

Roasted Spaghetti Squash with Pesto
A delicious alternative to traditional pasta that is bursting with flavor.

Ingredients

1 Spaghetti Squash
1 Tbsp Avocado Oil 
1 tsp Fresh Herbs (we like Basil, Thyme, Rosemary...)
4 Tbsp Pesto Sauce
Salt & Pepper

1. Preheat oven to 400° (depending on what else you may be baking, the temperature may be adjusted +/- 25°)
2. Cut the spaghetti squash in half lengthwise. Use a towel to hold it still, the shell is very tough!
3. Scoop out the seeds from the middle of each half.
4. Place the squash in your pan and drizzle both halves with avocado oil, salt & pepper. Use scissors to cut the fresh herbs and pool them in the middle of the squash.
5. Turn both halves face down in the pan so the shell is up, and bake for 45-50 minutes.
6. Use a fork to rake the squash from end to end, creating the "spaghetti-like noodles".
7. Add half the pesto to each half and mix together! You can then plate the squash, or serve it directly in the shell!

Fresh from the oven.

Adding pesto to the noodles

All mixed together! Bon Appetit!