Sunday night is here already. I swear these weekends go by so fast. I just don’t know how they go by so quickly! Only a little over a month and a half until Tyler and I will be in sunny Florida for 5 full days of sunshine and 80 degree weather! Ahhhh can’t wait.
In the mean time, I’ll be chuggin’ along in good ole Virginia with our crazy unpredictable weather.
Anyhoo, after some not-so-healthy eating this weekend, I felt the need to lighten it up a bit so I whipped up some spaghetti squash.
(By the way, there are some things that just don’t photograph well and this happens to be one of them so just bare with me. I promise its better than it looks)
This stuff is super duper easy and low cal. Its a perfect side dish to add a little crunch to your meal. You can eat it seasoned with just salt and pepper but I’ve had some pesto in the fridge so I figured I’d add that in along with some Parmesan. After all, cheese goes with everything.
Just shred it on up with a fork and season to your liking.
*Note: I always love a good steam shot!
Spaghetti Squash with Pesto and Parmesan
- 1 spaghetti squash
- 2 heaping tablespoons prepared pesto
- 2 tablespoons grated Parmesan plus more for garnish
- salt and pepper to taste
Preheat your oven to 400 degrees.
Cut squash in half. Make sure your knife is really sharp as this part requires a little muscle. Scoop out the seeds and discard.
Place squash halves on an aluminum foil lined baking sheet and add about 3/4 to 1 cup of water to help steam the squash. Bake for 45 minutes.
Take the squash out of the oven and, while holding with an oven mit, scrape pulp with a fork into a mixing bowl. Scrape out everything until you reach the skin of the squash.
Add in parmesan, pesto and salt and pepper and stir to combine.
Now I’m off to catch up on some much needed sleep. Apparently now that I’m adult my body doesn’t know how to sleep in. That and there has been a nasty bug going around and I’m starting to feel a little stuffy. Lovely. I’ll be happy when cold and flu season goes back into hibernation.
I hope y’all have a great week!