Pesto Spaghetti Squash.

My bf is amazing. He not only cooks all the healthy recipes I find on Pinterest, he is open minded to trying them and usually enjoys them. Last night’s meal? Spaghetti squash. My two fails of the night: mistaking a papaya with a squash {the grocer laughed at me for 10 minutes] and boiling the squash at a low heat, which did absolutely nothing. This is why I leave the cooking to the bf.

We adapted the Pesto Spaghetti Squash recipe from my new fave blog The Skinny Confidential [she is amaze btw]. The bf loosley followed everything except he baked the squash [after I unsuccessfully tried boiling it] and added some chopped onion, no basil [because I forgot to buy it]. Also, I must have bought some monster squash because our recipe made at least 6 servings, leaving more than enough for the bf to take to work for lunch today and probably have for dinner again.


1 medium to large spaghetti squash [they are yellow in case you aren’t familiar]
4 tablespoons store bought, all-natural pesto
1/2 can of diced tomatoes
2 tablespoons toasted pine nuts [warm in a pan until golden]
Grated parmesan cheese
Chopped onion
Sea salt + pepper to taste

Cut squash in half and remove seed portion with a spoon. Bake until fork tender [ it takes over an hour]. Allow to cool enough to handle. Use a fork going to lengthwise, scrape entire squash until you’re left with just the skin. Discard skin. In a warm pan, add pesto, onion and salt/pepper with squash. In a separate pan, cook pine nuts on low heat for seven minutes. Add nuts to your squash creation, spoon into bowls and top with cheese.

Haute + Healthy Tip! Wash off the leftover scooped out squash seeds in a strainer, roast in a pan with cooking spray and sprinkle with pumpkin pie spice. These make a delish, crunchy snack while you wait for the squash to cook.

[pumpkin pie spice squash seeds]


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