All right! More in the vain of easy to prepare, slow to indulge meals for the busy week. This one is wondrously simple, healthy, and satisfying. And, even more fun, you can do the main portion and then add different things to make it a slightly different meal so you don't feel like you're eating the same thing every day.
Spaghetti Spesto
(makes ~5 servings)
1 spaghetti squash, ~ 3lbs
Spesto sauce:
2/3 oz basil
~1 oz baby spinach
4 tbsp olive oil
3/4 oz fresh grated reggiano cheese
6 cloves garlic
1/2 oz sundried tomatoes, finely chopped
~1/4 tsp salt
small handful walnuts
Put about 1 cup of water in your crockpot and settle the spaghetti squash in, covering with a lid. Set to low and let cook about 9 hours. When done, remove the squash (carefully with a pot holder - it's hot!) and cut lengthwise. Remove the seeds and goopy innards (to a separate bowl if you like - squash seeds are as yummy as pumpkin seeds) and then, using a fork, break apart the 'noodles' of the squash and dump them into a nice sealable container.
For the sauce, place all ingredients in a food processor or blender. Puree until everything is well combined.
Pour the sauce over the spaghetti squash noodles, mix thoroughly, and enjoy.
I tried a few variations on this: adding quick-roasted chicken tenders, adding extra sundried tomatoes, making chicken meatballs and adding those to the mix. The possibilities are endless. Let me know if you think of more. :)
Go on! Have a peace! Enjoy!
Posts
Today’s Haiku (November 22, 2024)
19 hours ago
OK, I will try spaghetti squash. this looks too good
ReplyDeleteDoes the sauce get "saucy" enough with just those ingredients?
ReplyDeleteI love pumpkin seeds -do you have to bake the squash seeds or are they ready after the slow cooking.
I like my pesto on the thicker side, personally. With just those ingredients, there's enough give to let it coat all of the spaghetti squash, but there's not any extra and it doesn't pool or dribble. It's actually a very nice combination, but if you like a little more liquid texture to your pesto, I'd recommend adding more olive oil until you reach the right combination for you. Hope this helps!
ReplyDeleteAs for the seeds, they are cooked and edible after the slow roasting - however - I like my squash seeds crunchy, not soft. For this, I recommend tossing them in a little olive oil and salt and spreading them over an aluminum foil covered cookie sheet, then baking for about 15 minutes at 400 F, checking in regularly. Or you can use a dehydrator if you have one. Enjoy!
ReplyDeleteThanks. I'll try it your way to cut down on the fat. And the seeds -- have to try this.
ReplyDeleteI made this last night and impressed by new vegan GF,lol. So thank you.
ReplyDelete