Pasta Lovers, this one’s for you!!
Spaghetti Squash with Pesto and Tomatoes:
- Spaghetti Squash
- Olive Oil
- Grape or Cherry Tomatoes
- Everything Bagel Seasoning
- Parmesan Cheese, shaved.
- Seersucker Chicken
Preheat oven to 400 degrees and line a baking sheet with parchment paper. Using some elbow grease and a heavy duty knife, cut your squash in half from stem to tail. Scoop out the squash guts. Drizzle with olive oil over squash and season with salt and pepper. Place the squash halves cut side down on one half of the baking sheet. Add tomatoes to the other half of the baking sheet. Drizzle with olive oil and season with bagel seasoning. Roast for 20 minutes, then remove the baking sheet from the oven and place the tomatoes in a bowl. Return squash to the oven and roast for an additional 15-20 minutes. You’ll know the squash is done when it is easily pierced with a fork. Use a fork to scrape the squash out of the shell into fine strings. Place shredded squash into a bowl, and mix with pesto. Build your bowl: add pesto dressed spaghetti squash, Seersucker Chicken, and roasted tomatoes. Top with shaved parm… EAT ‘ER UP!!
Beth’s Tip: If you’re short on time, cook your squash in the microwave. Stab squash all over with a fork. Place whole squash in the microwave and cook in 5-minutes intervals, rotating after each interval. Cook for 10-15 minutes until soft. Cut squash in half– watch out it will be H O T — and scoop out the seeds. Use a fork to scrape the squash out of the shell into fine strings.