Spaghetti squash with pesto and tomatoes

Part II of "Faux-Pasta" night.

This recipe did not interest my husband at all.  He's fine with real pasta.  But spaghetti squash?  That's pushing it just a little bit too far!

If you've never cooked with spaghetti squash before, it's worth trying at least once.  You may not be able to convince yourself that this vegetable is a suitable replacement for real pasta, but it does make a unique side dish.

INGREDIENTS

1 small spaghetti squash

1 tomato, diced

1/2 cup prepared pesto (use the store-bought kind, try this garlic scape pesto, or whip up a quick batch with this recipe here:

     15 large basil leaves

     1 small clove garlic

     1/4 cup olive oil

           3 tbsp Parmigiano-Reggiano

     salt and fresh pepper

DIRECTIONS

To prepare the squash, cut it in half lengthwise and scoop out seeds and fibers.  Cook by either baking at 400 degrees for 45-60 minutes or by microwaving for 8-9 minutes.  Once cooked, use a fork and  scoop out flesh into a large bowl.

If you're making pesto with the ingredients above, toss into a food processor and process until well blended (will still be chunky)

When everything is ready combine spaghetti squash, pesto, and chopped tomatoes.  Season to taste with salt and pepper.

VERDICT

Although he wasn't thrilled about "faux-pasta" night, my husband quickly relented when he came home and realized I was cooking with vegetables, and not some kind of odd gluten free imitation pasta.  Still, he's not a big fan of either spaghetti squash or pesto.  But this?  I got his seal of approval.  Mostly for the eggplant lasagna stacker, but this pesto spaghetti squash didn't last long on his plate either.