Spaghetti Squash Recipe

When you have a ton of basil in your garden, it is only natural to whip up some homemade pesto.  Now that you have your herbal treasure, you will need some inspiration in the kitchen.  Finding healthy recipes for pesto is easy.  Aside from a classic pasta dish and maybe some stuffed mushrooms, where do you go next on your healthy eating  quest?  Another wonderful pesto dish can be made with spaghetti squash, a vegetable that you are probably passing right by in the market.  Spaghetti squash needs to be re-discovered now that everyone is looking for low carb healthy recipes.  You will not miss the pasta at all in this easy recipe.  We are using the microwave.  You know it is easy now.  In addition, you will get to experience the transformation this vegetable goes through.  It is pretty amazing. You must see it to believe it.

Healthy Recipes Ingredients

1 spaghetti squash
3-4 Tablespoons pesto
1 Tablespoon extra virgin olive oil
2 Tablespoons parmesan cheese, grated
freshly ground black pepper

Healthy Cooking Instructions

To cook the squash, pierce it in a half a dozen places with a small knife.  This will prevent the squash from exploding in the microwave.

Place on a dish or pie plate on top of a few sheets of paper towel.  Microwave for 10-12 minutes.  Turning once over once or twice.

Allow to cool a bit, so it is easier to handle.  Slice lengthwise.

Scoop out seeds and discard them.  Now the fun begins.

Using a fork, start to scrape the flesh towards the middle.  It will come apart in shreds.  Continue with both halves until you have shredded all the squash.

Place in a large bowl, add the pesto and some olive oil. Toss gently.

Sprinkle the cheese and black pepper.  Toss again.

Can be served a  main dish or on the side.  This also reheats well.

This healthy recipe cooks entirely in the microwave. A real bonus on a hot summer day. Pairs well with baked ham or chicken. The secret ingredient is horseradish!

Ingredients

2 Tablespoons butter
1/2 cup whole wheat Ritz crackers, crushed
1/4 cup water
1/2 teaspoon salt
1 lb yellow summer squash, sliced 1/4 inch thick
1/4 cup low fat mayonnaise
1 large egg, beaten
1/2 cup grated sharp cheddar cheese
2 additional Tablespoons butter
1 teaspoon sugar
1/2 teaspoon instant minced onion
1 teaspoon horseradish
1/8 teaspoon pepper
dash of salt
cooking spray

Healthy Cooking Instructions

Melt 2 tablespoons butter in a 3 quart casserole dish in the microwave.
Add the crackers, stir to mix and set aside in a small bowl.
Place water with the squash and salt in the casserole dish.
Cover and cook on high 8-10 minutes.
Drain and set aside.
Combine the remaining ingredients in a medium bowl and stir until well combined.
Add the squash to the bowl and fold together with the cheese mixture.
Dry the casserole dish and spray lightly with the cooking spray.
Return the squash mixture to the casserole.
Cook 4 minutes on high.
Then add the cracker topping and cook an additional 2 minutes until set.
Allow to stand another 5 minutes before serving.