Before I say anything else about this recipe…let me just acknowledge that I know the sub-veg-for-carbs “trend” is a bit controversial. And I totally get it. That’s why I don’t like to pretend that spaghetti squash is the same as spaghetti–it’s not. BUT that doesn’t mean it isn’t just as delicious! My personal favorite thing to do is use this spaghetti squash to bulk up a pasta dish. So if you want to use this as part of a main dish, I’ve found that using angel hair/capellini pasta works the best because it’s closest in shape. You can also use this a lighter meal, snack, or a side dish…whatever best suits you and your lifestyle!

One more thing…I am sorry to say (to those of you who really need measurements in a recipe), there are no measurements here. Just feel it out and do what you want!

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Recipe

Serves: 1 medium spaghetti squash

Cook Time: 30-45 minutes

Ingredients:

• 1 spaghetti squash
• Pesto
• Salt
• Pepper
• Olive oil
• OPTIONAL: Brazil nut

Instructions:

• Preheat oven to 400
• Cut spaghetti squash down the middle width-wise
• Scoop out all the seeds
• Drizzle the inside of the squash with olive oil and season with salt and pepper
• Brush or rub the seasoning over the squash to coat evenly
• Place face down on a lined baking sheet
• Put in the oven for about 40 minutes, checking for tenderness towards the end
• Once the spaghetti strands easily separate with a fork, remove from oven
• Add in pesto, twirl, & enjoy!
• OPTIONAL: top with a little grated Brazil nut for a parmesan-esque finish