Spaghetti squash is the answer to your pasta craving. While a bit thicker, it has a similar consistency to angel hair pasta and can be prepared just as many ways. The problem is, people tend to think the direct opposite of this blog’s purpose: I’m eating healthy, so all I can eat my squash with is bland, old tomato sauce.
WRONG! Truth is, tomato sauce (at least to this blogger) is kinda boring without the heartiness of pasta and flavor of Parmesan. So, we will be creating a variety of spaghetti squashes that are anything but bland and ordinary, starting with this one.
Pesto: Bunch of Basil, Parmesan cheese (go with the block, not the pre-grated), handful of walnuts (pine nuts are traditional, but cashews or walnuts work about the same), half clove of garlic, 2 tablespoons of olive oil, salt & pepper to taste
Directions: Half the spaghetti squashes down the middle and deseed. IMPORTANT: Lightly dust the inside with salt. This is crucial to remove moisture and prevent a soggy squash (horrible). Bake at 350 for 45- 60 minutes. Allow to cool. Use fork to remove squash “meat” into a bowl.
Steak/Veggies: stir-fry onions and peppers in pan. After cubing steak, add to pan. We did not heavily season or marinade the steak because the pesto will do the talking. Lightly season with garlic powder, salt, and pepper. Cook for about 20 minutes. Test steak to make sure it is to liking (do NOT overcook).
Chewy Steak=Ruined Meal.