*Just a note to all of our vegan and vegetarian friends: The following recipe contains chicken and parmesan cheese. Please tune in again later for more veg friendly posts!*
This is the third in a series of posts on squash, the first was acorn squash, and the second was kabocha squash. After Christy schooled me in squash a few weeks ago, Mike and I tried making spaghetti squash for the first time. He topped it with canned tomato sauce and I threw on a vegetable mix.
Last week we were grocery shopping on Fresh Direct and decided to try spaghetti squash again. Pesto sauce won this round, since canned tomatoes are off my nutritional plan and Mike wanted an unprocessed alternative.
In the mood for an omnivore meal we picked out organic, free range chicken (how to choose chicken is something I’m still researching, so that will be a post for another day). To save a little time, we bought Fresh Direct’s Green Basil & Pignoli Pesto. It was made by their chefs, so no weird preservatives or ingredients.
On Sunday evening at 7:00, Mike put the squash in the oven while I was steaming vegetables. The Steelers, his favorite team, were playing Sunday night football so around 7:40 we seasoned the chicken with garlic and italian seasoning and popped it in the oven. Then at 8:00, Mike assembled the ingredients for our quick and healthy meal under my camera’s eye. We were eating before the 8:20 kickoff. Take a look!
Well, this is a little embarrassing: I didn’t get a final photo of the meal because I was so hungry I started eating the minute it was on my plate!
Mike deemed the meal satisfying and said we should eat tons more squash. As a pasta lover, I was a bit disappointed. I love pasta so much I eat it plain! I think I heaped on a little too much pesto (maybe in an effort to disguise the lack of pasta). The pesto was a little oily for my taste–but that could be because I used too much. Also, since I rarely eat oil, my taste buds are more sensitive to it.
I think we’ll definitely try spaghetti squash again and next time I might make my own pesto–or use less of it.
Have you ever cooked spaghetti squash? How do you feel about pasta or carb replacements?