Hello! This is something that I made with the spaghetti squash that I grew in my backyard and basil from Andrew's garden. :)
Bake your spaghetti squash at 350 for an hour. (Slice it in half, put pieces face down in baking pan with a little bit of EVOO spread over the pan.) When it is cooked, scoop out the seeds, insides. Compost these. Scoop out the "flesh", put in a nice big bowl.
Make some pesto! Toast 1/4 cup pine nuts or walnuts in a toaster oven/oven. Set aside to cool. Put 3 cups fresh, washed basil in a food processor. Coarsely chop 3-4 cloves garlic, add these to basil, food process them. Add a pinch of nice sea salt, 1/4 cup olive oil, pine nuts to processor. When homogenized, scrape it all out into a bowl, mix in romano cheese to taste. 1/2 cup? I don't remember the recipe I used, so I just made this one up, based on the actual one as much as possible. When pesto is well mixed, pour it over the spaghetti squash and stir it all up! Sprinkle a bit more romano over top to make it look sexy and garnish with a sprig of basil.
Ta-da!
4 comments:
HA! Dentface rocks the Rach Ray slang! Did you know they put that abb in the dictionary?
Furthermore goooooooooo redskins!!!!!
Yumm spaghetti squash. Fall is here!
hahaha, I love that you cook it with the seeds still in it. I find that funny. A lady at work gave me a spaghetti squash the other day and I boiled it and served it with rice vinegar, soy sauce and sesame oil. I miss fresh pesto...no basil here :(. nor cilantro :(
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