Spaghetti Squash with Pesto and Sun-Dried Tomatoes

by Jon Henry

A Light and Flavorful Dinner

Introduction

Looking for a low-carb, healthy, and delicious dinner option? Look no further than this Spaghetti Squash with Pesto and Sun-Dried Tomatoes recipe! This dish is packed with flavor, easy to make, and perfect for any night of the week.

Ingredients:

  • 1 medium spaghetti squash
  • 1/2 cup pesto
  • 1/4 cup sun-dried tomatoes, packed in oil, drained and chopped
  • 1/4 cup grated Parmesan cheese
  • Fresh basil leaves, for garnish

Instructions:

  1. Preheat Oven: Preheat your oven to 400°F (200°C).
  2. Prepare Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves, cut side down, on a baking sheet lined with parchment paper.
  3. Roast Squash: Roast in the preheated oven for 40-45 minutes, or until tender.
  4. Remove and Shred: Remove the squash from the oven and let it cool slightly. Using a fork, shred the flesh into spaghetti-like strands.
  5. Combine Ingredients: In a large bowl, combine the shredded squash, pesto, sun-dried tomatoes, and Parmesan cheese. Toss to coat evenly.
  6. Serve: Serve immediately, garnished with fresh basil leaves.

Tips:

  • For a vegetarian option: Use vegetable broth instead of chicken broth.
  • To add protein: Top with grilled chicken, shrimp, or tofu.
  • For a spicy kick: Add a pinch of red pepper flakes to the pesto.
  • For a creamy sauce: Add a dollop of ricotta cheese to each serving.

This recipe is a great way to enjoy a delicious and healthy meal without sacrificing flavor. It's perfect for a weeknight dinner or a weekend brunch. Give it a try and let us know what you think!

 

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