Have you ever found that consuming pasta is the springboard to putting yourself into a carb overload? If you answered yes to this question, have we got the recipe for you.
Swapping out spaghetti squash for pasta helps the eyes to think that you're eating pasta when you're really not. Yes, we realize it doesn’t taste quite the same but it’s better than the alternative (we’ll give you a minute here to think about it).
Spaghetti Squash with Zucchini and Feta Pesto
1 spaghetti squash
3 small zucchinis
Preheat your oven to 350. Cut the spaghetti squash in half, and scoop out the guts (just like you would a pumpkin).
While the squash is baking make the pesto.
Feta Pesto:
1 cup fresh basil
½ cup walnuts
1 garlic clove
6 oz reduced fat feta cheese
2 Tbsp. olive oil
1/3-1/2 cup water
Toast the walnuts slightly (when you start to smell them, they’re done).
Put the walnuts, basil, and garlic clove into a food processor and pulse them until combined. Add the feta and olive oil and process until the mixture is paste like.
Add 1/3 cup of water, process until creamy. If you want a thick pesto, you can stop here. If you want a more sauce like pesto, continue to add small amounts of water and process until you get the consistency that you want.
Cube up zucchini and sauté in a pan sprayed with cooking spray. Cook until fork tender (about 3 minutes). Add the squash and sauté for another minute.
Toss squash and zucchini with 1-2 Tbsp. of your pesto, and enjoy!
* This pesto recipe will make more than you need for the squash. Use it as a sandwich spread, or as a topping for bruschetta.
* If you can’t break the pasta habit, go ahead, put the pesto and the zucchini on pasta, but don’t blame us, we tried to help :)
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