RSS Feed

Spaghetti Squash with Pesto

Posted on

My neighbor and I occasionally swap produce from our Bountiful Baskets.  She mostly gets peppers and other members of the nightshade family that we won’t use.  We get wonderful things in return.  Most recently we received some spaghetti squash.  Have I mentioned how we love winter squashes?  With the seeds inside you get dinner and a snack.

SANYO DIGITAL CAMERA

I wish I’d remembered to take a picture when I first cooked this meal.  It got a little mushy after being in the slow cooker during church on Sunday.  Then most of the texture was gone when we reheated the leftovers.   That and it normally has a bit more bright green from the pesto, but I put the mushrooms in at the wrong spot and the color faded with the extended cooking.  Despite that, it tasted great, and several people at church asked for the recipe.  So here you go…

Oh, you can substitute cooked cannellini or cranberry beans in the place of the meat to make this vegan.  That is if you leave the cheese out of your pesto sauce like I do.

Spaghetti Squash with Pesto

1 large spaghetti squash, halved lengthwise and seeded
3-4 Tbsp olive oil
1/2 onion, diced
2-3 cloves garlic, minced
1 lb ground pork
4 oz mushrooms, sliced
1 cup vegan pesto sauce
salt to taste

Brush the cut side of the squash with olive oil.  Place the squash cut side down on a baking sheet and bake at 375 degrees for 45-60 minutes (varies by size).  You should be able to pierce the flesh with a fork easily without the spaghetti-like texture of the squash becoming mushy.  It should be easy to scoop from the skin.  Remove the squash from the oven and cool for ten minutes (or grab it with a pot holder like I do).  Scoop the insides into a large bowl.

In a skillet heat the olive oil over medium heat.  Add the onion, garlic, and a pinch of salt.  Saute until the onions are translucent.

Brown the ground pork with the onions.  When it is almost cooked through, add in the mushrooms.  Saute until everything is completely cooked.  Stir in the pesto sauce and warm it slightly.

Toss the meat sauce with the cooked spaghetti squash.  Serve with a side salad.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: