Follow what lights you up and you'll light up the world. - Rebecca Campbell

I'm Jenn, with 2 n's. Mother of a little superhero, wife, coffee obsessed, lover of life, photography, music, healthy living, nature, food. I have a passion for all the beauty in this world & striving to be the best me possible. Here you will find recipe ideas, mom life posts, photos taken by me & anything else that crosses my crazy mind.

Thursday, February 16, 2012

Amazing Spaghetti Squash

This is a Bethenny Frankel healthy recipe with a couple changes to what I preferred.

The recipe calls for:
1 spaghetti squash
3 tbs pesto
1 tbs fresh basil
3 tbs parmesan cheese
salt & pepper to taste

Bethenny also added pine nuts, but the pesto I bought had some in it already so extra are not needed.  I used grated cheese because that's what I had, but her recipe called for shredded.  I added salt and pepper before tasting, but I think the pesto has enough taste in it to do without.  The less salt the healthier.  The pesto flavor was a good amount, 1 less tbs I think it would taste just as good if you want to save some calories though.

I didn't prepare it the same way as her.  Here are the easy steps I did...

-- Microwave the squash for a minute, this makes it softer and easier to cut.  Cut the squash in half and remove the seeds.  Then place the squash (the inside faced down) in a microwaveable dish with about an inch of water for 10 minutes.  Optional: Put a little extra virgin olive oil on the inside of the squash.
-- Let the squash sit for a few minutes then scrap the spaghetti squash out.
-- Mix the squash, pesto, cheese and salt/pepper in a large bowl.
-- Add the mixed ingredients to a pan, add basil and heat for a few minutes.
-- Serve! Enjoy!