Pesto Spaghetti Squash

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I did a bad thing.

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Like, four years ago when I first started this whole thing, I posted a spaghetti squash recipe and pretended I liked it.

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I lied to you. To all of you. It was heinous. The worst thing, to date, I’ve ever made, and certainly the worst I’ve ever fed another human. Garrett still talks about the spaghetti squash incident of 2014 with tears in his eyes.

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I’ve literally not had this pasta imposter since. In fact, I’ve actively avoided it and told myself and others it is an overrated, garbage vegetable that should be boycotted at all costs. Then, I was at dinner the other night and my options were limited and I was forced to order a salad with crispy lil spaghetti squash noods on top and I DIDN’T HATE IT.  Could it be the spaghetti squash is just a moody, misunderstood veg? Maybe spaghetti squash just prefers not to be stuffed with multiple cheeses & slimy, horrific artichokes (these I actually do detest). I don’t blame it, tbh. It could also be I actually have no idea what I’m doing in the kitchen 93.5% of the time.

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Spaghetti squash & I have redeemed ourselves and this household is once again full of believers!

 

 

Time: 1.5 hours (prep + cooking) | Serves: 4

Ingredients:

  • 1 spaghetti squash, halved + de-seeded
  • 2 cups of basil, rinsed
  • 1/4 cup of walnuts
  • 1/4 cup of nutritional yeast
  • 1/2 cup of olive oil
  • 2 tbsp. of garlic, minced
  • Juice of 1 lemon
  • 2 shallots, sliced thin
  • 1 can of canellinni beans, rinsed + drained
  • 2 cups of spinach
  • 1 tbsp. of crushed red pepper flakes
  • 1 tsp. of oregano
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Place squash halves cut side up on a baking sheet
  • Drizzle with 1 tbsp. of olive oil + some S+P
  • Roast for 60 minutes
  • Meanwhile, in a food processor, combine basil + walnuts + nutritional yeast + 1 tbsp. of garlic + juice if 1/2 a lemon + 1/4 cup of olive oil + S+P, process until smooth, refrigerate until ready to use
  • Once squash is roasted + cooled, scrape out them noodles
  • Heat remaining olive oil in a skillet over medium heat
  • Add shallots + S+P, cook 3 minutes
  • Add remaining garlic + crushed red pepper + oregano, cook another minute
  • Add cannellini beans + S+P, cook another 3-4 minutes
  • Add spinach + S+P, cook another 2 minutes
  • Add squash noodles + pesto + juice of the other 1/2 lemon, cook for 2 minutes, turn off heat
  • Slurp down a bowl of these bad boys + pour yourself another + keep ’em coming till you pass out

Spinach + Artichoke Stuffed Spaghetti Squash

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I was the pickiest eating child in the universe. Chicken tenders, macaroni & cheese, & Dunkaroos were my diet staples.

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I’d probably have 18 clogged arteries if it weren’t for those darn Flinstone Gummies I was force fed – lifesavers, I tell you.

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One time, my dad decided he was sick of making me different meals every night so he put a hamburger on my plate… The AUDACITY! You would have thought he put a grilled kitten in front of me. I kicked & screamed & cried & there might have been a rolling around on the floor scene. I’m fuzzy on the details.

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If you would have told my 8-year-old self I’d one day be eating artichokes & squash that wishes it was spaghetti, I would have fainted.

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Don’t feed this to your kids – they won’t eat it.

Time: 1 hour (prep + cooking) | Serves: 2 (2 halves)

Ingredients:

  • 1 spaghetti squash, halved + seeded
  • 1 cup of water
  • 1 onion, diced
  • 1 tbsp of garlic, minced
  • 1 cup of low fat cream cheese
  • 1/2 cup of grated parmesan cheese
  • 1/2 cup of marinated artichokes
  • 1 cup of spinach leaves
  • 1/2 cup of shredded mozzarella
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Pour water into a baking dish and add squash, face up, to the dish
  • Roast for 35 minutes or until fork tender
  • Heat olive oil over medium heat in a large skillet
  • Add onion + garlic, cook until tender, about 6 minutes
  • Add cream cheese + parmesan, cook until smooth and combined
  • Add artichokes + spinach + S+P, cook until spinach is wilted
  • Stuff mixture into each squash halve, stirring to combine with spaghetti squash strings
  • Sprinkle each with equal amounts of mozzarella
  • Broil for 4-5 minutes or until cheese is melted and golden brown
  • Dig in!