Spaghetti squash is rocking my world. It's a bit like the cauliflower mashed potatoes--people say it's good but it's a vegetable in place of a comfort food. Could it really be that good? And if it is, I am not sure I want to give up my beloved starches. But nonetheless, I gave it a try and I am so glad I did!
I paired it with chicken, pesto, and peas, one of my go to pasta combinations. And it was amazing. The consistency of the spaghetti squash was pretty good and worked really well with the pesto. I am looking forward to trying it out with other pasta combinations.
Spaghetti Squash Chicken and Pesto with Peas
1/2 large spaghetti squash (I cooked the whole thing and saved half for later)
16 oz. cooked chicken
2 cups cooked peas
Preheat oven to 400 degrees. Cut spaghetti squash in half length wise. Scoop out seeds and spray with cooking spray and season with salt. Roast for about 45 minutes until the flesh is completely tender. Scrape out spaghetti squash with a fork.
Basil Pesto (adapted from the Food Network)
2 cups basil
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra virgin olive oil
1/2 cup Parmesan cheese
salt and pepper to taste
In a food processor, process basil, garlic, and pine nuts. Add olive oil then Parmesan cheese. Salt and pepper to taste.
Combine spaghetti squash, chicken, pesto, and peas over medium heat on the stove top.
Serves 2-3
