The Freshest Spaghetti Squash
This is one of those recipes that came together in my fridge on a weeknight when I was looking for something a littler light and fresh to eat, but also super quick! I took a spaghetti squash that I had roasted the night before, made a quick corn salsa, and then topped with some 3 P Pesto (Parsley, Pumpkin, Parmesan) I had in the fridge. OMG it was so delicious, flavorful, healthy, easy and colorful! The corn salsa was made with frozen corn, a can of crushed tomatoes, and a little bit of red pepper. It couldn’t be easier. Because I am cooking for a 10 month old, I split the corn salsa into 2 sections, and pureed one section so there were no corn kernels my little one could choke on.
So what in the world did I use for this?:
I oven roasted a spaghetti squash (so easy and hands off). Then I made the corn salsa. I took frozen corn, placed it in a sauté pan, added some diced red peppers, and a 1/4 can of crushed tomatoes and voila! A delicious corn salsa.
My 3 P Pesto can be found here. Basically, it is a mix of Pumpkin Seeds, Parsley, Parmesan, Olive Oil and Garlic. Please go to the link to see how amazingly healthy and delicious this Pesto is!!
The Freshest Spaghetti Squash
A colorful, delcious spaghetti squash bowl for the whole family. Easy to toss together and get on the table in under 15 minutes!
Prep Time: 45 minutes (includes time to roast spaghetti squash)
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Ingredients
1 Spaghetti Squash
1 cup frozen or fresh corn
1/2 red bell pepper
1/4 can of crushed tomatoes (14.5 oz can)
3 P Pesto (or any pesto will do)
Instructions:
Preheat oven to 400 degrees. Cut Spaghetti Squash in half and drizzle with olive oil and sprinkle with salt .Roast for 45 minutes or until there are small brown spots on the edges.
Take a fork and slide it through the squash to turn it into spaghetti. If you have never done this, it is so easy - just think of it like racking the grass and it will turn out perfectly.
While the spaghetti squash is cooking add corn, tomatoes, and pepper to a sauté pan and sauté until corn is cooked through and pepper is soft - about 10 minutes on medium heat.
If you are BLW, remove some of the salsa to puree.
Split squash into four plates, top with salsa, and pesto. Mix and enjoy!
