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 basil3 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!