The holiday season is in full swing, and nails shouldn’t be neglected. Check out some of our...
Pesto Spaghetti (Squash)
No matter how you serve it, pasta is just plain delicious. But all that carb-loading can be detrimental to your diet. Consider substituting spaghetti squash for the linguine; you still get the feel of spaghetti with the added nutrients from the vegetable. Another secret: Cut down on the olive oil in your pesto by substituting some of it with chicken stock. Serves 2
Submitted by Stephanie Yaggy, executive editor
1 medium spaghetti squash
2 cups fresh basil leaves, packed
½ cup freshly grated Parmesan cheese
¼ cup olive oil
¼ cup chicken stock
1/3 cup toasted pine nuts or walnuts
3 medium-sized garlic cloves, minced
Salt and pepper to taste
Heat oven to 400 degrees. Pierce squash with a fork. Place in an ungreased baking dish and bake, uncovered, for about 1 hour 30 minutes, or until tender. (To microwave, pierce squash with a fork. Place on a microwavable dish and cook on high for 6 minutes per pound until tender.) When cool, cut in half, remove seeds and scoop out the pulp. Scoop out the squash with a fork; it will come out in spaghetti-like pieces.
Meanwhile, combine the basil, pine nuts and garlic in a food processor until coarsely chopped.
Slowly add the olive oil in a constant stream while the food processor is on. Scrape down the sides of the food processor with a rubber spatula. Add the chicken stock and pulse a few times.
Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground pepper to taste.
Toss the pesto with the cooled spaghetti squash. Top with grated Parmesan cheese and serve. Note: Add cubed cooked chicken for added protein.
What are you cooking at home? Share your favorite healthy recipes here by writing a New Comment!
[Cover Image: IStockphoto]