Recipe-of-the-Week

Spaghetti Squash Pesto

For dinner tonight we will be finishing up that leftover protein and veggies from the week with a great, inexpensive spaghetti squash base.

This dish is easy to make with angel hair pasta, but the addition of a great winter vegetable makes this dinner unique, light and nutritious.

The amazing thing about Spaghetti squash is that it takes on the characteristics of pasta without all the carbs or processed grains. Don’t get me wrong, I love pasta, but it’s fun to mix it up a bit and try something new. Brace yourself for how much you love this pasta-like vegetable with all the flavor you could want.

I used left-over salmon, but feel free to use any chicken, steak, or ground turkey as an addition to the dish. All protein’s will compliment the texture and flavor well.

You could get a little crazy and have a build your own “pasta bar” where everyone starts with the signature Spaghetti Squash base and adds their favorite toppings to the pasta to make the dish their own. Everyone can enjoy a dinner tailor-made for their taste-buds with this simple left over special.

Ingredients:
1 Spaghetti Squash
3-4 Tbsp Pesto
1-2 Zucchini's
1 Stalk Broccoli Florets
Left over salmon, Chicken or Steak
Shredded Parmesan Cheese
Water

Materials:
Glass pan
Knife
Fork
Spoon

Directions:
1.Preheat oven to 350 degrees.
2. Cut Spaghetti Squash in half and remove seeds with spoon.
3. Place the Spaghetti Squash in the glass pan flat side down. Fill the pan with 1 inch of water and then place in oven for 45 minutes or until skin is soft to pressure with fork.
4. Cut Zucchini into ~1 inch match sticks.
5. Use fork to take flesh of squash off rind - it will look like angel hair pasta - and place into a large bowl .
6. Fold Pesto sauce and zucchini into Spaghetti squash with either salmon, chicken, or steak.
*I used Salmon*
7. Plate a serving of the Spaghetti Squash pesto and sprinkle Parmesan Cheese and broccoli on top.

Enjoy!