Roasted Spaghetti Squash w/pesto
The best way to heat my apartment sufficiently in the winter is to use the oven. While I wish that both of my heaters turned on at the appropriate time--that is, in response to temperature, rather than what appears to be randomness--roasting does the trick. Roasting vegetables also results in a smoky caramelization, that can't be beat by steaming or sautéing.
Squashes of all sorts are easy to find in NY at this time. Spaghetti squash flesh has the added benefit of being stringy like spaghetti. There's no need to grate or thinly slice it like other vegetables; it just scoops it in long strings.
There are endless ways to dress the spaghetti squash, just like pasta. One of my favorites is with pesto, but some other options might be: (1) butter or olive oil, parmesan, lemon; (2) butter, cumin, turmeric, coriander, cinnamon; (3) bolognese.
Ingredients: Spaghetti squash, grapeseed oil, salt & pepper, 2 tbsp. pesto
- Cut spaghetti squash in half.
- Scoop out seeds.
- Rub the flesh with grapeseed oil.
- Add salt and pepper.
- Preheat oven to 400 degrees F.
- Roast for 30 minutes.
- Scoop out insides into a bowl.
- Add more salt and pepper to taste.
- Mix in 2 tbsp. pesto.
Share and Enjoy!