Pesto spaghetti squash with roasted tomatoes

Wednesday, January 11, 2017

I have a new obsession, and it's name is spaghetti squash.

I tried it for the first time over the holidays when my mother in law made it, and my mind was just blown. 
Pasta without the carbs? Yes please!

So a few weeks ago I made my own version, and it was delicious. 
My husband liked it, my toddlers liked it, it was an all around win.

So how do you prepare spaghetti squash?

First, I recommend microwaving it for a few minutes, this helps soften it up so you can actually cut it.
Halve the squash, scoop out the guts, lay it on a baking sheet and drizzle with olive oil.
Roast for 30-40 minutes at 400 degrees, until it's tender and just beginning to brown at the edges.
Cut baby tomatoes in half, place them on the baking sheet with the spaghetti squash, and roast for another 10 minutes (or until the tomatoes are to your liking)

Once the squash cools enough to touch, take a spoon and scoop out the center.

I mixed mine with pesto and then topped with the tomatoes.
You guys, it was SO good!

I served it with chicken sausage, a favorite in our family, and we had a nice, easy carb free meal. 

The spaghetti squash counts as a green container (yay!) and I count the pesto as an orange container. Serve it up with a protein and you've got yourself a red container.

I'm all about easy meals, I'm not about to be slaving over a stove for long periods of time. This was was super simple and only used a few ingredients.



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