Spaghetti Squash with Pesto and Tomatoes

This was a nice change from the spaghetti squash we usually have on the side. The kind I always make, marinara sauce, or buttered. Wanted to try something new. The kids aren't overly fond of spaghetti squash, but they'll eat it, I like it and the Griller loves it, so once in a while it's on the menu. I draw the line at Lima beans, he loves them, not me, not the kids. Not making them. Ever. He's fine with that. I did finally come around to asparagus and once in a while I do love it, roasted mostly.

So anyway, I googled "spaghetti squash" recipes and found this one at Gina's Skinny Recipes. Double bonus, I don't mind a skinny recipe! This time I had to use what was on hand and had to adapt! So I cheated a bit and used a Knorr's packet of pesto. hey, I'm big on spur of the moment cooking, had no fresh basil here in the middle of this frozen land in Suburbia, and I wasn't bundling up to run to the store. Knorr's pesto is really good.  If I had pine nuts, I'd have sprinkled some on top! But I wasn't running out. Next time. And there will be a next time. It was really good.

Spaghetti Squash Pesto with Tomatoes
Source: original recipe, Gina's Weight Watcher Recipes
adapted There's Always Thyme to Cook
Printable Recipe

1 spaghetti squash
salt and fresh pepper
2 tomatoes, diced
Parmesan, for serving

For the Pesto (or you can use your favorite Pesto sauce)
1 cup, packed, large fresh basil leaves
2 cloves garlic
1/3 cup olive oil
4 tablespoons Parmesan
handful of pine nuts or walnuts (optional)

Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover and cook on high for about 15 minutes, more or less, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. It will be very hot, be careful!  With a fork pull out and separate the strands.

In a small blender combine basil, garlic, olive oil, Parmesan cheese, salt and pepper and puree until smooth. If you like pine nuts or walnuts, you can add them.

Combine the pesto (as much, or as less as you like) with the spaghetti squash. Add the tomatoes and season with additional salt and pepper. Serve with Parmesan cheese. And top with pine nuts if you like.

Make ahead - you can prepare the squash ahead of time, heat it when ready to use!

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