On Friday, I tried my hand at making spaghetti squash for the very first time. I had never heard of spaghetti squash before last fall, and it took me a year to build up the courage to actually try it. And let me tell you, I am so happy that I did.
I made the spaghetti squash with pesto and Parmesan cheese and it got two thumbs up from all who tried it, even my littlest food critic.
The hardest part of the whole recipe was getting the squash cut in half. I opted to slice it before putting it in the oven because it cut about a half hour off the baking time. You can bake the squash hole, just make sure to poke some holes in it with a skewer so it doesn’t explode in the oven.
I scooped out the innards and was left with two halves ready to go in the oven.
Pesto Parmesan Spaghetti Squash
Ingredients
1 spaghetti squash
8 oz package Crimini mushrooms, sliced
1/3 cup pesto sauce (I used a store bought pesto)
1/3 cup grated Parmesan cheese
1 large tomato, thinly sliced
extra Parmesan cheese for sprinkling
Place the squash innard side down into a baking pan with a little bit of water, and bake for 40 minutes at 375 degrees F. Meanwhile, brown the mushrooms in a skillet.
After 40 minutes, remove the squash from oven and let cool. Once cool enough to touch, shred the inside of the squash by running a fork lengthwise through the squash, creating noodle like strands.
Place the squash noodles in a bowl and toss with 1/3 cup pesto sauce, 1/3 cup grated Parmesan cheese and mushrooms. Transfer the noodles to a baking pan, top with tomato slices and sprinkle with extra Parmesan cheese.
Put under the broiler for 10-15 minutes or until the cheese browns. Serve and enjoy!
I am so happy that today is my last day of school this week. But, I have to get back to the books for now because I have an in-class writing assignment today.
Have a great Friday Tuesday! 😉
What’s your favorite squash recipe?
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