Spaghetti squash seemed like the perfect starting point for tonight's Meatless Monday dinner. I cut the squash in half lengthwise and put it in the oven to roast. Once done and cooled enough to handle, I shred it using a fork into the spaghetti-like strands. This is really not a substitute for spaghetti but I love the taste of it. I covered it with a simple pesto made with basil, garlic, olive oil, Pecorino Romano cheese and salt and pepper. The last touch was some chopped tomato added to the mixture. This was very light and refreshing making it perfect for a light summer dinner.
Pesto Spaghetti Squash
Makes 2 servings
1 small spaghetti squash
15 large basil leaves
1 small clove garlic
1/4 cup olive oil
3 tablespoons grated Pecorino Romano cheese
Salt and freshly ground black pepper to taste
1 tomato, diced
Cut spaghetti squash in half lengthwise. Place both halves, cut side down on a baking sheet and roast in a 375 degree oven 35-40 minutes until squash is tender. Allow to cool slightly and shred squash with a fork into a large bowl.
In a small blender or mini food processor combine basil, garlic, olive oil, shredded cheese, salt and pepper and puree until smooth.
Combine pesto with the shredded squash, add the tomatoes and season with additional salt and pepper to taste.
Adapted from Skinnytaste.com