For last night’s dinner, I made a dish inspired by Tina, of Carrots & Cake. She used spaghetti squash (seasonal) combined with store-bought pesto (easy) and canned artichokes (cheap) to make a lunch that looked so tasty, I had to try it out myself pretty much immediately.
To cook the spaghetti squash, I referred to Kath’s instructions. Not gonna lie, cutting the spaghetti squash is NOT easy even with my amazingly sharp knife, and I was worrying the whole time that Cobra might not cover sewing back on my pinkie. However, it is relatively quick to do and once you cut it, you only need to cook it for 45 minutes in the oven while you do other things. I hear you can ask your grocer to cut it for you if you’re really worried. Once it’s done, it only takes about 10 minutes to get your strings out and mix in the pesto and chopped artichokes. Total hands-on time: 15 minutes.
We added grated pecorino/romano cheese which was a PERFECT flavor combination with the nuttiness of the pesto and were literally scraping our bowls for the last bites. The spaghetti squash is super low in calories which means you can eat a lot of this dish and not feel bad about it whatsoever (healthy). G bulked his up with some fresh mozzerella and a side of tomato soup. Other potential additions we came up with while we were eating: chicken breast, carrots, cucumber, sauteed onions.
The whole meal costs under $10, takes 15 minutes, and tastes deliciosa. So get yourself some squash and get cooking!
Oh, and the best part, cold leftovers over salad for lunch today. mmmmmmm