Back by popular demand – spaghetti squash! If you’ve been following for long you’ll know that I haven’t always been the biggest fan of it. But here’s what I’ve learned: it’s best to get the “spaghetti” thought out of your mind. As pasta, it’s kind of mushy. As a roasted vegetable that happens to form into little strands, it’s so delicious. Especially with a squeeze of lemon and a few dollops of pesto. And if you’re new to spaghetti squash, head over to this post to read my favorite tips for cooking it.
For texture and crunch, I tossed the squash with roasted cauliflower, spinach, and pine nuts. This pesto spaghetti squash is a simple, healthy weeknight meal or vegetable side dish. Serve it like it’s pictured or mix everything together with the pesto. (It’s not as pretty at that point, but still tasty). And if you’re still feeling like pasta, check back Friday 🙂
