Recently, I made the decision to try a diet with fewer processed foods. I have a few health issues that I think can be solved with better eating habits instead of medicines.
However, every Thursday is “Pasta Thursday” at my house and my kids love it. I didn’t want to change that for them.
So, I thought I’d try spaghetti squash. Even more daringly, I thought I’d try it with them. I made this version tossed with pesto, and they loved it. Even better, they thought eating it right out of the “shell” was fun and different.
You can top it with any sauce you want, too.
Pesto Squash Boats
1 spaghetti squash, halved and deseeded
4 garlic cloves , minced
1 Tbsp olive oil, divided use
1/2 cup prepared pesto sauce
Cut squash in half and scoop seeds out with spoon.
Toss olive oil and garlic in squash; place on cookie sheet.
Bake at 350° F for about 1 hour, until soft.
When soft, “rake” the squash with a fork, which will make a spaghetti texture. Pull the flesh of the squash up off the shell.
Toss pesto with squash and replace in shell half.
Nutritional Information: Calories Per Serving: 100, Calories from Fat: 68, Fat: 8 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 18 mg, Potassium: 133 mg, Carbohydrates: 9 g, Protein: 1 g.
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