Spaghetti squash is the bomb diggity if you haven’t heard! It’s the perfect ingredient if you are craving pasta but looking for a lighter meal. While the cooking time may be a little daunting, it is a fairly low maintenance veggie to make. It literally does the work for you! After baking for about 40 minutes you just lightly scrape the insides with a fork and voila, spaghetti. I make spaghetti squash quite often so I’m always looking for new ingredients to combine with it. Below I am sharing my top three favorites with you so far.
I was inspired by one of my favorite chefs, Jamie Oliver to try this green pea pesto. It is soooo refreshing and I love the color combo of the green and yellow. Another reason I love spaghetti squash is that you can conveniently use the skin as a bowl to serve it in…told you it was low maintenance! Find the full recipe here.
If you want to keep things simple, feel free to use regular pesto as well – flavour and color work just as well! Now, onto the next recipe.
This recipe puts a new twist on Carbonara by adding in some greens and swapping a few ingredients. Instead of using pancetta or bacon, that Carbonara usually calls for, I swapped in sun dried tomatoes. In the process of making this dish I also realized you can leave out the parmesan cheese and egg at the end to make it vegan friendly – just drizzle some extra olive oil instead. Check out the recipe here!
3. Spaghetti Squash with Tomato Sauce
Of course the inner ‘wannabe Italian’ in me couldn’t leave out a spaghetti squash recipe without a traditional tomato sauce! Simply cook the spaghetti squash by following the instructions in the recipes above and then top it with my homemade tomato sauce, parmesan cheese and fresh basil.
What’s your favorite thing to make with spaghetti squash?!