The other night I had a request to make spaghetti squash. Who gets a lone request for spaghetti squash? Instantly, it became an opportunity to create something spectacular and fun. What a treat it was! This recipe is simple and inexpensive- not to mention, it can 'wow' any crowd. Granted, I made it for only one person, I think they enjoyed it?... I can't stand polite people when it comes to my cooking... Good grief! (I promise it's good!)
This dish is healthy, loaded with vegetables and holds some pretty dank flavor.
Make the pesto while the squash finishes baking. Let the pesto simmer on a low heat to keep warm while you shred the spaghetti squash. Garnish and serve with a whole lotta' love!
White Bean Pesto
1 can Great northern beans-- Any Navy bean will do
a bunch of fresh Basil
2-3 garlic cloves- Depending on how much gaaa-lic you can handle!
a splash of lemon
handful of sun dried tomatoes (reconstituted in warm water)
water to thin while simmering
Blend everything together in a processor or blender. Feel free to add some reconstituted sun dried tomatoes to the bean mixture and then add some whole ones to the sauce before serving. Thin the sauce with some water while it simmers on low. I added some peas to the sauce before serving- a signature touch!
Serve up over noodles, rice or enchiladas-- Whatever! Have fun!
Hey! So the only time I've ever made spaghetti squash it said in the cook book to cook it in the microwave. So that's what we did. BUT we didn't poke the squash enough to let the air out and it eventually exploded in there- loud BOOM and it cracked right in half. Yikes. But it was still really good. Next time we'll have to try it with this yummy pesto. Yay!
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