Weeknight Spaghetti Squash

Thanksgiving and Christmas have come and gone, and I am still struggling to wake up from my food coma. After inhaling all of the holiday southern food I am looking far something different for my tastebuds.

I love Italian food!  It’s a fantastic comfort food, that is great for a mid-week dinner.  As a gluten intolerant individual it is not always easy to fulfill my craving.  Thankfully there is spaghetti squash to help create gluten-free friendly Italian dishes.  One of my favorite ways to prepare this miracle squash is with pesto and veggies

1 Spaghetti Squash

1 7oz container of pesto

1 container heirloom cherry tomatoes

2 yellow squash

3 garlic cloves or 2 tsp of minced garlic

Olive Oil

Salt and pepper (to taste)

Garlic Powder (a pinch)

Preheat oven to 400°.  Cut the spaghetti squash in half, make sure that cut away from yourself (safety first!).  Drizzle olive oil on each half, about a tablespoon per half, lightly sprinkle salt and garlic powder on squash.  Place on pan and roast at 400° for 45 minutes, or until tender (to check poke with a fork).

While the spaghetti squash is cooking, halve the tomatoes and dice the yellow squash.  Sauté the tomatoes and yellow squash, for about 7 minutes so veggies are al dente, with olive oil and salt and pepper to taste.  Place pan to the side until spaghetti squash is done.

Allow the spaghetti squash to cool somewhat and get ready to shred!  It is easier to use a kitchen towel to help grip the roasted squash while holing the squash at an angle and shredding it with a fork into a large sauté pan.  Sauté the shredded spaghetti squash with a teaspoon of olive oil and the minced garlic for a minute, and then add pesto.  Cook until all flavors are incorporated, which should only take about 5 minutes, then mix in sautéed veggies.  Top with parmesan and enjoy!

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