by Meli C

Spaghetti Squash

{with creamy sundried-tomato pesto}

It took me a really long time to experiment with spaghetti squash at home. All this time, I’ve stuck by my shirataki noodles to satisfy my late-night pasta cravings.  I secretly thought that turning a squash into spaghetti strands would be messy and complicated. I was wrong.

Once cooked, spaghetti strands pretty much fall from the squash when scraped with a fork.  It’s so easy to prepare and I must say the texture was great, just like al dente angel hair pasta.  To cook the squash, follow these basic instructions.

Squash is loaded with beta-carotene, potassium and fiber, and 2 cups of it have about 80 calories.

I’m pretty confident you could use any sauce you like and it would be great. I highly recommend trying it with this easy creamy sundried tomato pesto sauce that I made.

Combine about 1/2 cup of sun-dried tomatoes (dry, no oil), 2 tablespoons of your favorite pesto and 1/2 cup of non-fat plain Greek yogurt in a food processor or blender, and mix until smooth. Add more pesto if needed, and sea salt and pepper to taste. Microwave the sauce for 10 or 15 seconds and serve over hot squash.

Update – To prevent the yogurt from curdling, try to heat the sauce as little as possible and only right before eating. If the sauce is overheated or left to stand too long, the yogurt will separate and lose its creaminess. Note that if this happens it’s still perfectly edible (it just won’t look as pretty).

PS. This sauce is a great dip too, when served cold.


1 Laura { 02.15.12 at 10:11 am }

Wow! I had no ideda! Looks amazing. Want to try it now!

2 Emily { 02.15.12 at 4:08 pm }

I’m trying this recipe! I love adding Greek yogurt to sauces like this too. It seems like you’re indulging because it’s so creamy, but you actually aren’t.

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