Thursday, October 13, 2011

Sauteed Parmesan Spaghetti Squash with Thai Basil Pesto

Spaghetti Squash is nature's perfect trick.  It looks like pasta, it crunches like pasta, it is filling like pasta... but it is a vegetable! (Or fruit if you are one of those people who gets in arguments with people over whether or not things with seeds are technically fruits or vegetables... you can make that call.) But whether it is a fruit or a vegetable, it is delicious!  It is slightly sweet, but fresh-tasting and not in the least bit heavy.  When paired with this delicious thai basil pesto, it cannot be beat.  Your stomach and brain will totally think you are indulging in a never-ending pasta bowl!

Sauteed Parmesan Spaghetti Squash
Yield: 3 cups
Cost: $$$$$

  • 1 small spaghetti squash
  • 2 tbsp parmesan cheese
  • 1 tbsp olive oil
  • Salt and pepper to taste
  1. Preheat oven to 375
  2. Slice spaghetti squash in half and scoop out the seeds from the middle
  3. Pour warm water into the well of the squash halves where the seeds used to be
  4. Wrap in foil and place on a baking sheet
  5. Bake for one hour, the squash will be done when you scrape a fork into the flesh and strands form
  6. Warm olive oil in a saucepan over high heat and add squash strands
  7. Sautee for about 5 minutes, adding the parmesan at the very end
  8. Mix with thai basil pesto, or any other sauce you'd like!
Thai Basil Pesto
  • 1/3 cup sesame oil
  • 2 cups Thai basil leaves
  • 3 cloves roasted garlic
  • juice of 1/2 lime
  • 1 tsp lime zest
  • 1/2 tsp salt
  • 1/4 cup peanuts
  1. Mix all ingredients together, except for oil in a food processor
  2. Slowly add oil by a stream of droplets into the food processor as the ingredients combine to form a paste-like consistency

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