Sometimes honesty is the best policy. Other times, I'd rather you lie to me. As you guys already know, I don't have a sweet tooth, but I can eat pasta till the cows come home. Since that's not the best idea for me all the time, spaghetti squash is the perfect yummy solution. My friend Pam makes an an amazing spaghetti squash dish with sausage and ricotta cheese. Oh my god, it's fabulous! The squash itself tastes like al dente angel hair. You'd never know it wasn't actually pasta, especially with a decadent sauce to accompany it. Did I mention I like being lied to some times? I made a version this weekend with pesto and it turned out great. Perfect for a late day lunch after shoveling snow for hours!
Here's how I did it.....
Roast a spaghetti squash for about an hour on 400. I cut it in half and then added salt, pepper, minced garlic and olive oil. Shred the squash with a fork and mix with pesto and red pepper if you like. I topped it with Parmesan cheese and baked for another 20 minutes in a baking dish. Yum!
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